Chocolate Peanut Butter Cheesecake

By KeyIngredient

Ingredients

• Crust:
• 2 c. graham cracker crumbs
• 1/3 c. firmly packed brown sugar
• 1/3 c. butter melted
• Chocolate Layer:
• 6 (1 oz) squares semi sweet chocolate
• 6 Tbsp. butter
• 1/2 c. sugar
• 2 eggs
• 2 Tbsp. flour
• Peanut Butter Layer:
• 3 pkgs. cream cheese softened
• 1 1/2 c. firmly packed brown sugar
• 3/4 c. creamy peanut butter
• 3 eggs
• 1 egg yolk
• 1/3 c. heavy whipping cream
• Chocolate Ganache:
• 3 (1 oz) squares semi sweet chocolate
• 2 Tbsp. heavy whipping cream
• Garnish:
• Chopped Reese's Peanut Butter Cups around perimeter of cheesecake top and a small pile of them in the middle of the cheesecake.

Preparation

Step 1

Heat oven to 300.

Crust:
In small bowl combine cracker crumbs and brown sugar. Add melted butter, stirring to combine. Press crust into bottom and 1" up sides of 9" springform pan. Bake for 6 min; let cool.

Chocolate Layer:
In medium bowl combine chocolate and butter. Micro on high in 30 second intervals, stirring after each, until chocolate is melted and smooth (about 1 1/2 min total).

Whisk in sugar, eggs and flour until combined. Pour into bottom of cooled crust, and bake for 15 min; let cool.

Peanut Butter Layer:
In large bowl beat cream cheese and brown sugar at medium speed with electric mixer until creamy. Beat in peanut butter until combined. Beat in eggs and egg yolk, one at a time, beating well after each addition. Stir in cream. Pour over cooled chocolate layer, bake for 1 hour 15 minutes. Remove from oven and gently run knife around edges to release crust from sides of pan. Let cool completely.

Ganache:
In small bowl combine chocolate and cream. Micro on high in 30 second intervals, stirring after each until chocolate is melted and smooth (about 1 min total). Spread over cooled cheesecake. Refrigerate at least 8 hours before serving. Garnish with Peanut Butter cup pieces.