The actual hands-on parts for this are reasonably quick, but make sure to give yourself time for the cream cheese to come up to room temperature, and then for everything to chill. The way the recipe was originally written, the recipe list had both crust and filling ingredients together, and in my rush I didn’t pay close enough attention and ended up putting a full 1 1/4 cups of sugar in the crust, which meant that it was waaaaay too much sugar for the 1/2 stick of butter to hold together, so my crust was kind of dust, but I’ve separated out the ingredient list so you can be sure to do better, and taste-wise this one is worth repeating!

Ingredients:

Crust:

• 4.5 ounces chocolate wafers, chocolate graham crackers, chocolate animal crackers, etc. (gf are fine!)
• 4 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 1/4 teaspoon kosher salt

Filling:

• 24 ounces (3 packages) cream cheese, at room temperature
• 1 cup sugar
• 1 cup heavy cream
• 1 teaspoon vanilla
• 8 ounces bittersweet chocolate, melted and slightly cooled
• 1/2 cup peanut butter (I’d certainly recommend smooth)

In a food processor, process the chocolate wafers until only crumbs remain. Add the remaining crust ingredients and pulse together. Press firmly into the bottom of a 9″ springform.

Place the room temperature cream cheese in a mixing bowl and beat on low speed until smooth.

Add the sugar, cream, and vanilla. Beat another 2-3 minutes, until the sugar has dissolved into the cream cheese.

Spoon 1/3 of the mixture (about 1 1/4 cups) into a separate bowl and set aside. To the remaining mixture, stir in the melted chocolate, then pour into the pan.

Stir the peanut butter into the set-aside filling until smooth, then dollop in big blobs over the chocolate filling.

I may have had too much for this part, but whatever.

Use a knife to swirl the peanut butter into the chocolate, then cover and refrigerate until firm, at least 4 hours. Run a knife around the inside of the pan before removing the edge, slice, and serve.

Peanut Butter Chocolate Cheesecake

Just reworded from Peanut Butter & Co.

Crust:

• 4.5 ounces chocolate wafers, chocolate graham crackers, chocolate animal crackers, etc.
• 4 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 1/4 teaspoon kosher salt

Filling:

• 24 ounces (3 packages) cream cheese, at room temperature
• 1 cup sugar
• 1 cup heavy cream
• 1 teaspoon vanilla
• 8 ounces bittersweet chocolate, melted and slightly cooled
• 1/2 cup peanut butter

In a food processor, process the chocolate wafers until only crumbs remain. Add the remaining crust ingredients and pulse together. Press firmly into the bottom of a 9″ springform.

Place the room temperature cream cheese in a mixing bowl and beat on low speed until smooth, then add the sugar, cream, and vanilla. Beat another 2-3 minutes, until the sugar has dissolved into the cream cheese. Spoon 1/3 of the mixture (about 1 1/4 cups) into a separate bowl and set aside. To the remaining mixture, stir in the melted chocolate, then pour into the pan.

Stir the peanut butter into the set-aside filling until smooth, then dollop in big blobs over the chocolate filling. Use a knife to swirl the peanut butter into the chocolate, then cover and refrigerate until firm, at least 4 hours. Run a knife around the inside of the pan before removing the edge, slice, and serve.