Peanut butter cheesecake

Ingredients for 1 servings:

• 100 g biscuit(s) (butter biscuits), finely ground
• 40 g peanuts, roasted, finely ground
• 35 g flour
• 55 g butter, melted
• 750 g cream cheese, room temperature
• 235 g sour cream
• 75 g peanut butter, creamy
• 310 g sugar
• 4 large eggs
• 1 tsp vanilla extract
• 120 g sour cream
• 50 g sugar
• 40 g peanut butter, creamy
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• 40 g peanuts, roasted, coarsely chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 40 minutes

Line the bottom of a 24 cm springform pan with parchment paper. Mix the butter cookies and peanuts with the butter and flour and press them flat into the bottom of the pan. Place the pan in the freezer and preheat the oven to 180°C. Beat the softened cream cheese with the sour cream, peanut butter, and sugar until creamy, about 3 minutes. Then add the vanilla extract and eggs, one at a time, beat until smooth, and spread the cream onto the prepared crust. Bake for 50-55 minutes, or until the top is a light brown color. The center of the cake will wobble slightly and not be set. Remove the cake from the oven and place it on a wire rack for 10 minutes, but leave the oven on. Beat the sour cream with the sugar, peanut butter, lemon juice, and vanilla extract until smooth. After 10 minutes, pour the topping into the center of the cake and carefully spread it from the center outwards. Sprinkle with the chopped peanuts. Return the cake to the oven and bake for another 10 minutes. Let it cool in the pan on a wire rack for about 2 hours. Then cover and refrigerate for at least 8 hours, preferably overnight. Before serving, remove the cake from the pan and transfer it to a cake plate using a cake server.