Peanut Butter 'n' Chocolate Cheesecake

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 1 1/2 cups oreo cookie crumbs (chocolate sandwich cookie crumbs)
• 1/4 cup melted butter
• 4 (8 ounce) packages cream cheese (at room temp)
• 1 1/3 cups sugar
• 2 1/2 tablespoons all-purpose flour
• 4 eggs (at room temp)
• 1 teaspoon vanilla
• 1 cup creamy peanut butter (not the natural kind because it is too oily)
• 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate
• 8 ounces heavy cream

Recipe

• 1 for the crust combine cookie crumbs and melted butter together. press mix. to bottom of greased 9-inch springform pan or 9-inch cheesecake pan. place in freezer until filling is prepared.
• 2 for the filling, cream the cheese with the sugar until fluffy.
• 3 add the flour.
• 4 add the eggs one at a time, beating after each addition.
• 5 stir in the vanilla and the peanut butter.
• 6 pour filling into frozen crust and bake at 350°f for 50 minutes or until center jiggles slightly.
• 7 meanwhile, prepare topping by chopping up chocolate and placing pieces in metal bowel.
• 8 heat the heavy cream in a sauce pan until it begins to boil, taking care it does not burn.
• 9 pour hot cream over chocolate pieces. leave it for 2 minutes.
• 10 after the 2 minutes, stir the chocolate mix. until fully incorporated and you have a smooth ganache.
• 11 set ganache aside to cool.
• 12 after removing the cheesecake from oven, allow to cool for 2 hours. before placing in refrigerator, spread chocolate ganache on top of cake. refrigerate for at least 6 hours.