180g(6.3oz) digestive biscuits (or graham crackers)
90g(3.2oz) unsalted butter, melted
200g(7oz) milk chocolate
500g(1.1lb) cream cheese
1/2cup packedbrown sugar
1/2cupsmooth peanut butter
CHOCOLATE GANACHE TOPPING
1/2cupthickened (heavy) cream
1/2cupdark (50-70%) chocolate, finely chopped
FOR THE CHOCOLATE PEANUT BUTTER CHEESECAKE
Grease and then line a loaf tin (6 cup capacity) with baking paper.
Blitz the biscuits in a food processor to crumbs. Add the melted butter and mix well and pulse to combine. Set aside 2 tablespoons of the crumb mixture then tip the rest into the loaf tin. Using a glass or cup to press it firmly into the base. Place in the fridge until needed.
Place the chocolate into a medium sized microwave safe bowl. Melt in the microwave in 30 second bursts, stirring well between each, until just melted. This should take no more than 2 minutes. Set aside.
In a separate bowl, whip the cream using a whisk or handheld beater until soft peak stage. Set aside.
Using a handheld beater, beat together the cream cheese and sugar. Make sure to scrape down the sides of the bowl regularly.
Add the sour cream and vanilla and mix through well.
Add half the mixture to the melted chocolate and mix it through. To the remaining half add the peanut butter and mix it through.
Separate the whipped cream evenly between the two bowls, then use a spatula to gently fold it through until just incorporated so you don't beat out the air.
Tip the chocolate filling on top of the cheesecake base and level it out. Spoon over the peanut butter filling and very carefully level that out too. Let it set in the fridge 4 hours.
Sit the base of the loaf tin in hot water for 10-20 seconds or gently heat with a kitchen blow torch until it releases. Check it regularly so you don't melt it, using the paper to lift.
Place a plate upside down over the cheesecake, then flip them both to let the cheesecake slide out. Top it with your serving plate or platter and flip it back again so that it's the right side up.
MAKE THE GANACHE
Place the finely chopped chocolate in a bowl. Heat the cream over low heat until it just starts to bubble then pour it over the chocolate. Let it sit for 2-3 minutes before stirring until its glossy.
Let the ganache cool, in the fridge, stirring it every so often until it just starts holding it's shape, then spread it over the top of the cheesecake.
Sprinkle the top with the crumbs you set aside at the start. You can serve it as is or let the ganache set further in the fridge. Use a knife dipped in hot water, then dried, to cut neat slices.
Equipment used in this recipe: 6 cup capacity loaf tin, handheld beater or stand mixer
Make sure to use full fat cream cheese
You can swap the milk chocolate for 50% dark cocoa chocolate
If you use the type of peanut butter where the oil separates, make sure the oil is well mixed through before adding the peanut butter to the cream cheese mixture.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).