"I made this for "Good Food Friday"... went down a treat! Definitely keep it in the fridge or freezer before serving" - Ali Leonard.
For the crust:
- 230g plain biscuits
- 100g unsalted butter, melted
For the filling:
- 680g cream cheese at room temperature
- 1 1/2 cups Icing sugar
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup cream, at room temperature
For the chocolate ganache:
- 1/2 cup cream
- 125g chocolate bits
Make the crust:
Place the biscuits in the food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
Thoroughly grease(or line with baking paper) the bottoms and sides of 9-inch springform pan.
Pour biscuit mix into the prepared pan. Using the bottom of a measuring cup or flat glass, press the crust firmly into the bottom and 1-inch up the sides of the pan. Refrigerate.
Make the filling:
In the bowl of an electric mixer , beat the cream cheese until smooth and creamy, scraping down the sides and bottom of the bowl.
Add in the icing sugar and continue beating until smooth. Add in the peanut butter, vanilla, and cream, beating between each addition and scraping down the sides of the bowl as necessary.
Beat the mixture on medium high speed for about 2 minutes, or until completely smooth and creamy.
Pour the cheesecake mixture into the biscuit base . Refrigerate for at least 6 hours or overnight.
Make the ganache:
In a small saucepan, bring the heavy cream to a simmer then remove from heat and add chopped chocolate. You can also heat the cream in the microwave. Let stand 1 minute then stir until the chocolate has melted. Stir until smooth.
Allow to cool for 5 minutes before pouring over the cheesecake.
Return the cheesecake to the fridge to chill for another hour before serving. If the cheesecake is too loose to slice and serve, freeze for 30 minutes to 1 hour to firm up. Keep refrigerated or frozen.