200g plain biscuits
60g butter
100g dark chocolate chips
50g salted peanuts

Cheese Cake Filling
500g cream cheese, softened
125ml sour cream
3 eggs
3 egg yolks
200g caster sugar
250g smooth peanut butter

Cheese Cake Topping
250ml sour cream
100g milk chocolate, chopped or broken into pieces
30g brown sugar

Pre-heat oven to 150C. Line a large springform tin with baking paper.

Cheese Cake Base: Put biscuits, butter, chocolate chips and peanuts in a food processor and process until finely chopped and combined. Press mixture over base and sides of springform tin and place in fridge for 15 minutes while you prepare the cheese cake filling.

Cheese Cake Filling:  Put cream cheese in food processor or mixing bowl and combine or beat until smooth. With machine on low speed, add sour cream, eggs and egg yolks one at a time, then add caster sugar and peanut butter and mix/beat until smooth. I still had a few lumps on the sides of the bowl from my food processor so I transferred it all to a large bowl and beat the mixture with an electric hand mixer until smooth. Pour onto base and bake for 50 minutes.

peanut butter cheesecake 1

Cheese Cake Topping: Put sour cream, milk chocolate and brown sugar in a microwave safe bowl and heat for 1 minute. Stir and keep cooking for no more than 30 seconds at a time, stirring each time until melted and smooth. This should take no longer than 2 or 3 minutes. When cake is done, remove from oven, top with chocolate mixture and return to oven for 10 more minutes.

peanut butter cheesecake 2

Then remove and allow to cool completely in tin and refrigerate overnight.

peanut butter cheesecake 3