Directions: |
Directions:Bring all ingredients to room temperature.
Preheat oven to 325º
Process the graham crackers, peanuts, chocolate chips and butter for the base in a food processor. Once it comes together in a clump, turn in out into a 9" springform tin and press into the bottom and up the sides to make the crunchy crust. Put that in the fridge while you make the filling.
Process the filling in the cleaned (or least wiped out) processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top - only - should feel set and dry.
Take the cheesecake out of the oven while you make the topping. Warm the sour cream and chocolate with brown sugar gently in a small saucepan over low heat, whisking to blend in the chocolate as it melts, and then take off the heat. Spoon and spread the topping very gently over the top of the cheesecake (not that anything bad will happen; you'll just have chocolate marbling the cake a bit).
Put it back in the oven for a final 10 minutes.
Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off; this will make it easier to spring from the tin, don't let it get too warm, though, as it will become a bit gooey and be hard to slice. |
This recipe for Chocolate Peanut Butter Cheesecake (Nigella Lawson) is from