Ingredients: |
Ingredients: Crust: 1½ C chocolate cookie crumbs ¼ C butter, melted
Mousse: ¾ C creamy peanut butter 5 oz. cream cheese, softened 2 Tbsp. butter, softened 1¼ C powdered sugar 1¼ C heavy whipping cream, divided 5 oz. bittersweet chocolate, chopped 1 (3½ oz.) milk chocolate candy bar, chopped ⅓ C sugar ¼ C milk 1 tsp. vanilla extract
Ganache: 6 oz. bittersweet chocolate, chopped ⅔ C heavy cream 1 tsp. vanilla extract
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Directions: |
Directions:In a bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9 in. springform pan. In another bowl, beat the peanut butter, cream cheese, and butter until smooth. Add powdered sugar and beat until smooth. With a spatula, fold in 1¼ C whipped cream; spread over the crust.
Place bittersweet and milk chocolates in a bowl. In a small saucepan bring sugar and milk just to a boil. Pour over chocolates and whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Gently fold in remaining whipped cream. Spread over peanut butter layer; cover and freeze for 2 hours or until firm.
For ganache, place chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and whisk until smooth. Stir in vanilla. Cool to reach a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate until set. With knife, loosen cheesecake from pan and remove rim. Top with shaved chocolate if desired. |