2 c. graham cracker crumbs
13 c. firmly packed brown sugar
1/3 c. butter, melted
6 (1 oz.) squares semi-sweet chocolate
6 T. butter
1/2 c. sugar
2 T flour
PEANUT BUTTER LAYER:
3 (8oz.) packages cream cheese, softened
1 1/2 c. firmly packed brown sugar
3/4 c. creamy peanut butter
1 egg yolk
1/3 c. heavy whipping cream
3 (1 oz.) squares semi-sweet chocolatet
2 T heavy whipping cream
Garnish: chopped Reeses Peanut Butter cups
Preheat oven to 300.
To prepare crust: In a small bowl, combine craker crumbs and borwn sugar. Add melted butter, stirring to combine. Press crust into bottom and 1 inch up sides of a 9-inch springform pan. Bake for 6 minutes; let cool.
To prepare chocolate layer: In a medium bowl, combine chocolate and butter. Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 1/2 minutes total).
Whisk in sugar, eggs, and flour until combined. pour into bottom of cooled crust, and bake for 15 minutes; let cool.
To prepare peanut butter layer: In a large bowl, beat cream cheese and brown sugar at medium speed with an electric mixer until creamy. Beat in peanut butter until combined. Beat in eggs adn egg yolk, on at a time, beating well after each addition. Stir in crea. Pour over cooled chocolate layer, and bake for 1 hour and 15 minutes. Remove from oven, and gently run a knife around edges to release crust form sides of pan. Let cool completely.
To prepare chocolate ganache: In a small bowl, combine chocolate and cream. Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 minute total). Spread over cooled cheesecake. Refrigerate at least 8 hours before serving. Garnish with chopped chocolate-covered peanut butter cups, if desired.
Sunday, October 21, 2007