1: oreo cookies 30 (cream scraped)
2: butter 90g (melted)
1: cream cheese 800g
2: eggs 5 (whisked)
3: dark brown sugar 1&1/2 cup
4: peanut butter smooth 1 cup
5: vanilla essence 1tbs
1: cream 1 cup
2: chocolate 200g
3: toasted peanuts 1/2 cup
Preheat Oven 325f, 160c, gas mark 3.
1: Grease a 9-inch springform pan.
2: Put the chocolate cookies in a food processor and process until they form fine crumbs. Add in the melted butter and process to combine. Press the mixture into the bottom of the prepared pan.
3: Refrigerate while you prepare the cheese cake filling.
4: in a bowl beat the cream cheese till smooth and light about 4 to 5 minutes.
5: When smooth, add in the peanut butter, brown sugar and vanilla, beat until combined.
6: Slowly add in the whisked eggs, beat til the mixture is smooth.
7: Pour into your cheesecake tin.
8: Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour, leave the oven door open. Remove from the oven, cool completely, then refrigerate until completely cool.
9: To make the chocolate ganache, heat the cream just before simmering.
10:Remove from the heat and pour over the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides.
11:garnish it with peanuts.
12:serve and enjoy.
BY FAIZA ZARIF
COOK WITH FAIZA
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