Ingredients
- Graham cracker crust
- 1 cup graham crackers crumbs
- 4 tablespoons melted butter
- Chocolate cheesecake filling
- 10 ounces semi - sweet chopped chocolate
- 1 1/2 cup heavy cream, at room temperature
- 12 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Peanut butter cheesecake filling
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2/3 cup peanut butter
- 2/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- Chocolate topping
- 6 ounces semi - sweet chopped chocolate
- 6 tablespoons heavy cream, at room temperature
- 1/4 tsp oil
- Sprinkle
- Chocolate Chips
- Peanuts - chopped
Preparation
Step 1
Prepare cheesecake pan or 12 paper baking cups. Put graham crackers in the food processor until they are crumbed finely.
Add melted butter and stir well. Spread evenly in the paper baking pans and press with a solid object, like a glass to make solid layer. Set aside.
Melt chocolate in microwave(30 second intervals until smooth). Add heavy cream and mix well. Set aside.
In a medium sized dish mix cream cheese and powdered sugar with an electric hand mixer, at a minimum speed, for about a minute.
Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the graham cracker layer, with a spoon.
Leave it in the fridge to cool.
In a medium sized dish mix cream cheese and powdered sugar with an electric mixer at a minimum speed, add vanilla extract, peanut butter and heavy cream.
Mix until you get fine, smooth mixture. Take the cheesecake out of the fridge and spread evenly over chocolate cheesecake filling.
Put it in the fridge.
Melt chocolate in microwave(30 second intervals until smooth). Add heavy cream and oil and stir well.
Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon.
Sprinkle with chopped peanuts and chocolate chips.