Although I've admitted here before that I'm no baking pro, this came out great! The chocolate topping is to die for and the filling is just the right level of peanut butter. It isn't too heavy and rich either, as some cheesecakes can be.
I'd say this is a keeper. Looks beautiful, tastes great and I didn't mess it up! :)
Chocolate Peanut Butter Cheesecake, adapted from Nigella Lawson
2 cups graham cracker crumbs (about 7 oz of whole crackers)
1/2 cup salted peanuts
1/2 cup bittersweet chocolate (chips or roughly chopped)
4 tablespoons unsalted butter, softened
2 (8 oz) bars cream cheese, room temperature
3 eggs, room temperature
3 egg yolks, room temperature
1 cup superfine sugar
1/2 cup sour cream
1 cup peanut butter, room temperature (if you keep yours in the fridge!)
1 cup sour cream
1 cup milk chocolate (chips or rough chopped)
2 tablespoons light brown sugar
Preheat the oven to 325 F. Put the ingredients for the crust into the food processor and pulse until it forms crumbles. Turn it out into a 9 inch spring form pan and and press the crumbs into the bottom and up the sides. Place the pan into the refrigerator to help harden it while you are making the filling.
In the mixer, using the paddle attachment, place all ingredients for the filling and mix until smooth. Pour the filling into the crust and put it into the oven to bake for about 1 hour. You should start checking on the cake at about 45 minutes in....when the top looks fully cooked, take it out.
Now in a small saucepan melt the milk chocolate with the sour cream and brown sugar over low heating, whisking to combine. When it is, pour it carefully over the cake and then spread it out evenly with a rubber spatula. Put it back into the oven for 10 more minutes.
Once done cool completely, In my opinion, this cheesecake should be refrigerated before serving as well. This is a great dessert to make the day before a get together.