American chocolate peanut butter cheesecake

Ingredients for 1 servings:

• 200 g wholemeal biscuits
• 120 g butter
• 700 g cream cheese, natural, or quark
• 250 g powdered sugar
• 180 g dark chocolate
• 240 g peanut butter, creamy
• 1 bottle of vanilla flavor

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Super chocolatey! Makes 12 cakes.

Place the cookies in a sealable plastic bag and crush them into fine crumbs using a rolling pin or similar tool. Place the cookies in a large bowl and mix them with the melted butter. Spread the cookies into a small springform pan (approx. 22 cm) and press them down into an even, smooth layer. Place the springform pan in the refrigerator to cool. In a large bowl, mix the cream cheese with 150 g of sifted powdered sugar and the vanilla extract until smooth. Heat the chocolate over steam or gently in the microwave until melted. Fold the melted chocolate into the cream cheese mixture and stir until evenly coated. Pour the mixture onto the cookie base and spread evenly. Chill the mixture back in the refrigerator. Melt the peanut butter in a bowl until creamy. This also works well in the microwave if used carefully. Heat for 10 seconds at a time and stir again until the peanut butter is sufficiently liquid. Slowly stir the remaining 100g of sifted powdered sugar into the peanut butter until smooth. Pour the peanut butter over the chocolate cream and spread it evenly with a fork or spatula. Chill the entire cake in the refrigerator for 2-4 hours.