Peanut Butter Chocolate Cheesecake with Chocolate Ganache
(adapted from gimme some oven)
2 cups finely-crumbled graham crackers
4 tablespoons melted butter
16 ounces cream cheese, softened
1 cup smooth peanut butter
3/4 cup light brown sugar, firmly packed
2 eggs, room temperature
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate, chopped
3 tablespoons heavy cream
1 tablespoon powdered sugar
Preheat the oven to 350 degrees.
In a medium bowl, stir together the graham crackers and melted butter until blended. Press the mixture into your springform pan and press until smooth. Bake for 5 minutes.
In a large bowl, add the cream cheese and peanut butter and beat with an electric mixer on medium-speed until smooth. Add the sugar and continue mixing until well combined. Add the eggs, one at a time, and mix until smooth. Add the cream and vanilla. Using a spatula, scrape down the bowl between additions, and beat until combined.
Pour the cheesecake mixture on to the graham cracker crust and bake for 45 minutes to 1 hour. (Bake until the cheesecake is just set and doesn’t move when you jiggle the pan.) Remove and let sit until it reaches room temperature. Refrigerate for at least 4 hours. Remove the springform pan, leaving the bottom piece.
To make the ganache: In a double boiler, add the chocolate and cream. Heat over simmering water, stirring until the chocolate is melted and until just combined. Add the powdered sugar and mix well. Spoon the ganache over the cheesecake.