Source:

Mary Pat

Serves/Makes:8 or more

Ingredients

• Crust:
• Cooking Spray
• 1 cup (225 ml) finely ground chocolate wafer cookies
• 2 tbsp (30 ml) unsalted butter, melted
• Filling:
• 4 oz (112 grm). semisweet chocolate, finely chopped
• 4 8 oz (224 grm). packages cream cheese at room temp(not non-fat)
• 1-1/2 cups (350 ml) sugar
• 1 pinch salt
• 1 tsp (5 ml) vanilla extract
• 4 large eggs at room temperature
• 1/2 cup (125 ml) smooth peanut butter
• Chocolate Glaze:
• 4 oz (112 grm). bittersweet chocolate, finely chopped
• 3 table spoons unsalted butter, chopped finely
• 1 tbsp (15 ml) milk
• 2 tsp (10 ml) light corn syrup

Preparation

• Crust:
• Preheat the oven to 325 degrees (175 C.).
• Wrap bottom and sides of a 9 inch springform pan with a double layer of foil.
• Coat bottom of pan with cooking spray and line with parchment paper cut to fit. Spray parchment with cooking spray.
• Stir together cookie crumbs, butter and sugar and press mixture firmly into bottom of pan.
• Bake until firm, about 10 minutes.
• Cool completely in pan on a wire rack.
• Filling:
• Melt chocolate in a double boiler or bowl set over a saucepan of simmering water. Let cool.
• Beat cream cheese with a mixer at medium speed until fluffy, about 3 minutes.
• Reduce speed to low and beat in sugar, salt, and vanilla until combined and completely smooth.
• Add eggs, 1 at a time, beating just until combined--do not overbeat.
• Divide cream cheese mixture in half.
• Stir peanut butter into one half and chocolate mixture into the other half.
• Ladle 2 cups (475 ml) peanut butter filling into center of crust. Tap pan gently on the counter to settle.
• Ladle 1 cup (225 ml) chocolate filling directly on top of peanut butter filling.
• Repeat ladling and settling process and then switch to 1/2 cup (125 ml) filling increments. Alternate until all filling is used.
• Bring a kettle of water to boil. Set cake pan in a large roasting pan and transfer to oven.
• Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan.
• Bake until cake is set but still slightly wobbly in center--about 1 hour and 20 minutes.
• Let cool completely in pan on wire rack.
• Refrigerate cake in pan until cold, at least 6 hours and up to overnight.
• Before unmolding cake run a knife around the inside rim of pan to loosen.
• Glaze:
• Melt chocolate and butter in a double boiler or bowl set over a sauce pan of simmering water, stirring until smooth.
• Remove from heat and stir in milk and corn syrup.
• Use immediately pouring glaze over top of cake, smoothing with a spatula and letting it drip down the sides.

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