For the crust:
• 270g biscuits
• 100g melted butter
For the filling:
• 525g cream cheese
• 187g icing sugar
• 250g peanut butter
• 1 tsp vanilla extract
• 1/2 cup heavy cream
For chocolate ganache:
160 ml heavy cream
125g dark chocolate
METHOD 1. In a food processor, crush the cookies. Add melted butter and mix until combined. Form the crust in the spring form. Chill while making the filling.
2. In a large bowl, beat cream cheese and icing sugar until smooth. Add peanut butter, vanilla extract and beat again. Add heavy cream and beat well.
3. Pour the cheesecake mixture over the crust. Refrigerate for at least 6 hours. You can also put in the freezer for 1-2 hours
4. Prepare the ganache: bring the cream to a boil in a small saucepan, remove from the heat and add the chopped chocolate. Let stand for 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Allow to cool and pour the cheesecake.
6. Chill for 1 hour
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