11 chocolate cookies, with cream filling, chopped for the crust
3 tablespoons peanuts, chopped, for the crust
3 tablespoons butter, or melted margarine, for the crust
538 grams cream cheese, for the filling
1 cup sour cream, for the filling
2/3 cups raw sugar, for the filling
5 teaspoons cornstarch, for the filling
4 eggs, for the filling
1 egg yolk, for the filling
2/3 cups whipping cream, for the filling
1 1/4 teaspoons vanilla essence, for the filling
2 1/2 tablespoons sugar, for the filling
5 teaspoons cocoa powder, for the filling
1 1/4 cups peanut butter, for the filling
2/3 cups peanuts, chopped, for the filling
3/4 cups semi-dark chocolate chips, for topping
1/4 cups butter, or margarine, for topping
2/3 cups evaporated milk, for topping
1/4 cups peanut butter, for topping
Preparation
3h
0 mins
Medium
Chocolate and Peanut Crust:
In a small bowl, mix the chopped cookies and peanuts. Add the melted butter or margarine. Press the mixture into a previously greased (approximately 22 centimeters) springform pan.
Chocolate and Peanut Butter Filling:
In a large bowl with an electric mixer, combine cream cheese, sour cream, brown sugar, and cornstarch. Add the eggs and yolk, one at a time, beating well after each addition. Add the heavy cream and vanilla extract.
Set aside 1 cup of this mixture and place it in a small bowl, add the sugar and cocoa powder. Reserve.
Mix the peanut butter and chopped peanuts with the leftover cream cheese mixture.
Spread half of the mixture containing peanut butter over the cookie crust. On top, add half of the mixture containing cocoa. Cover with the remaining peanut butter mixture. Finish with the leftover cocoa mixture. Without touching the cookie crust, run a knife around the edge of the pan to create a marbled effect.
Bake at 176°C for 15 minutes. Lower the temperature to 93°C and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cheesecake from the oven and run a knife around the edge of the pan. Let it rest, uncovered, overnight.
Peanut Butter Topping:
In a small saucepan, melt the chocolate and butter or margarine over low heat, stirring constantly. Add the sugar. Gradually add the milk. Bring to a boil and reduce the heat. Simmer for 8 minutes, stirring frequently. Mix with the peanut butter until smooth. Remove from heat and serve warm with the cheesecake. You can cut between 12 and 18 slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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