Name: Peanut Butter Chocolate Cheesecake
Cuisine: International
Ingredients: 1 cup chocolate wafer cookie; 2 tablespoons unsalted butter, melted; 2 tablespoons sugar; 4 ounces semisweet chocolate, finely chopped (55 to 61 percent cacao); 4 (8 ounce) packages cream cheese, room temperature; 1 1/2 cups sugar; 1 pinch coarse salt; 1 teaspoon pure vanilla extract; 4 large eggs, room temperature; 1/2 cup smooth peanut butter; 4 ounces bittersweet chocolate; 3 tablespoons unsalted butter, cut into small pieces; 1 tablespoon whole milk; 2 teaspoons light corn syrup; 1 (19 1/16 ounce) package peanut butter cups

Ingredients

1 cup chocolate wafer cookie

2 tablespoons unsalted butter, melted

2 tablespoons sugar

4 ounces semisweet chocolate, finely chopped (55 to 61 percent cacao)

4 (8 ounce) packages cream cheese, room temperature

1 1/2 cups sugar

1 pinch coarse salt

1 teaspoon pure vanilla extract

4 large eggs, room temperature

1/2 cup smooth peanut butter

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DIRECTIONS For Cheesecake. Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. (this is necessary to prevent leakage) Coat bottom of pan with cooking spray, and line with parchment paper cut to fit the bottom of the pan. Spray parchment paper. Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan,(use the bottom of a measuring cup to press down) and bake until firm, about 10 minutes. Let cool completely in pan on wire rack. Filling: Melt chocolate in a bowl set over a saucepan of simmering water. (do not let the bottom of the bowl touch the water as this will burn the chocolate) Let cool. Beat cream cheese with a mixer (use paddle attachment) on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, scraping bowl between each addition and beating just until combined after each addition (do not over-mix). Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle peanut butter filling into center of crust, and tap pan gently on counter to settle. Smooth out to crust with a spatula. Put into the freezer for 5-7 minutes to just set the filling. Ladle chocolate filling directly on top of peanut butter filling and spread evenly out to the edges. Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight covering with a cloth. Before un-molding, run a knife around edge of cake. DIRECTIONS For Glaze. Melt chocolate and butter in a

Peanut Butter Chocolate Cheesecake

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