Ingredients

The following ingredients have 1 Servings
  • 20 chocolate graham crackers ((10 ounces))
  • 6 ounces unsalted butter, (melted)
  • 2 8-ounce packages cream cheese, (room temperature)
  • 1 1/2 cups creamy peanut butter
  • 1 cup granulated sugar
  • 8 ounces (1 cup) sour cream, (room temperature)
  • 3 large eggs, (room temperature)
  • 2 teaspoons pure vanilla extract
  • 4 ounces bittersweet chocolate, (coarsely chopped)
  • 2 1/2 ounces unsalted butter, (room temperature, cut into small cubes)

Instruction

  • Preheat the oven to 350 degrees F. Grease a 10-inch springform pan liberally with softened butter (a 9-inch springform pan will also work but the results will look slightly different from the photos). Wrap the pan with aluminum foil on the bottom and up the sides.
  • Break the graham crackers into a food processor. Pulse the machine several times to create crumbs, and then slowly add the melted butter with the food processor running. The mixture should resemble wet sand.
  • Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Set aside, and then lower the oven temperature to 325 degrees F.
  • In a stand mixer fitted with the paddle attachment (or with a large bowl and an electric hand mixer), combine the cream cheese, peanut butter, sugar and sour cream on medium speed until smooth. Add the eggs, one at a time, followed by the vanilla extract.
  • Pour the filling into the springform pan, using a spatula to even out the top. Place the pan in a large roasting dish. Fill the pan with 1-2 inches of hot water (note: I find the easiest way to do this without creating any spills is to fill a large liquid measuring cup with hot water, place the roasting pan in the oven, and then carefully and quickly add the water right before closing the oven door).
  • Bake the cheesecake until the center is almost completely set, approximately 70-80 minutes.
  • Carefully remove from the oven. Place on a cooling rack in the refrigerator for 4 hours, or up to overnight. Once the cake is cool, remove the foil from the springform pan. Use a knife or offset spatula to carefully draw between the cheesecake and the pan, dislodging any areas that may have stuck before removing the sides of the springform pan.
  • To prepare the ganache, place the bittersweet chocolate and butter in a medium-sized heatproof bowl over a pot of simmering water. Using a heatproof spatula, stir the mixture until melted and smooth. Allow the glaze to cool for 2-3 minutes until it starts to thicken up slightly. Starting at the center and moving outward in a circular motion, pour glaze over the chilled cheesecake, smoothing the top with a spatula.
  • Because the chocolate ganache hardens when cold, I think this cake is best served at room temperature.