PEANUT BUTTER AND CHOCOLATE CHEESECAKE

Ingredients

Crust:

12 – 14 digestive biscuits

2 tbsp sugar

2 oz melted butter or margarine

Filling:

5 (8oz) packs cream cheese

1 ½  cups sugar

1½ cups creamy peanut butter

6 eggs

2 tsp vanilla extract

1 cup sour cream

Chocolate Ganache:

1 cup semi sweet chocolate chips

½ cup half and half or evaporated milk

Topping:

1½ cups heavy cream

½ cup confectioner’s sugar

1 tsp vanilla essence

Caramel sauce to drizzle

Cherries

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 9 – inch spring form pan with cooking spray. Set aside.
2. CRUST
   Place the biscuits and sugar in a food processor.
   Pulse until the biscuits are fine crumbs. While the processor is running, add the melted butter or margarine. Evenly pat the mixture into the spring form pan along the base and a little up the sides.
   Bake in the preheated oven for 5 minutes. Remove and set aside to cool.
3. FILLING
   Place the cream cheese and sugar in a large mixing bowl. Beat on a medium speed with an electric mixer until well blended. Add the peanut butter and mix in well.
   
4. Add the eggs one at a time beating after every addition. Mixture should be smooth. Add the vanilla, and sour cream. Mix well.
5. Pour the mixture into the prepared spring form pan.
6. Bake in the preheated oven (350 degrees) for approximately 45 minutes – 1 hour or when the center of the cheesecake jiggles slightly by movement of the pan.
7. Turn off the oven and crack the oven door slightly. Leave the cheesecake in
   oven for another 30 minutes. Cover and place in the refrigerator for at least 4
   hours or preferably overnight.
8. TOPPING
   Make the ganache. Place the chocolate chips in a bowl. Heat the half and half and pour over the chips. Stir until smooth.
9. Beat the whipping cream with the electric mixer until it begins to thicken. Add the sugar and vanilla and continue to beat until soft peaks form.
10. Remove the cheesecake from the pan and place on serving dish. Spread the ganache evenly over the cheese cake. Place in the refrigerator for approximately 1 hour or until the ganache is set.
11. Beat the whipping cream with the electric mixer until it begins to thicken. Add the sugar and vanilla and continue to beat until soft peaks form. Spread the cream over the cheesecake and drizzle with the caramel sauce. Garnish decoratively with the cherries. Refrigerate until ready to use. Slice and serve.