Chocolate Peanut Butter Pie

Ingredients for 1 servings:

• 200 g biscuit(s), e.g. B. Butter biscuits
• 100 g butter
• 50 g sugar
• 400 g cream cheese
• 180 g peanut butter
• 100 g sugar
• 5 tsp vanilla sugar
• 240 ml cream
• 20 g butter
• 170 g milk chocolate and/or dark chocolate
• 180 ml cream

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

at least as tasty as it is high in calories

Crumble the cookies with a food processor or place them in a freezer bag and roll them over with a rolling pin. In a bowl, mix the cookie crumbs with the melted, still slightly warm butter and sugar. Line the bottom of a 26cm springform pan with baking paper, spread the cookie mixture on it and press down lightly. Bake at 180°C (convection oven) for 8-10 minutes, let it cool, and leave in the pan. Mix the cream cheese with the sugar and vanilla sugar, then add the peanut butter. Whip the cream until stiff peaks form and carefully fold into the mixture. Finally, stir in the melted, but cold, butter and pour the mixture onto the cookie base. Chill for about 2 hours, still in the springform pan. Chop the chocolate into small pieces with a knife, heat the cream in a saucepan (doesn’t have to boil), and pour it over the chocolate. Stir frequently until the chocolate has melted. Once the chocolate mixture has cooled slightly, pour it onto the cake in the springform pan and chill again until it is firm. The ring of the springform pan can then be separated from the cake best by, for example, running a toothpick along the edge of the cake and then opening the ring.