peanut butter-chocolate cheesecake

Ingredients

• Servings: 16
• 1 cup kraft peanut butter
• 1 cup white sugar, divided
• 4 eggs, divided
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 2 tablespoons kraft peanut butter
• 2 tablespoons white sugar
• 1 cup whipping cream
• 2 tablespoons chopped peanuts

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 17 mins

Ready Time: 6 hrs 52 mins


• heat oven to 350 degrees f (175 degrees c).
• mix 1 cup peanut butter, 1/2 cup sugar and 1 egg until blended; press bottom of 9-inch springform pan. bake 25 to 27 minutes or until toothpick inserted in centre comes out clean. use back of spoon to gently press centre of crust to flatten. cool.
• beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. add remaining eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• beat remaining peanut butter and sugar in medium bowl with mixer until blended. gradually add cream, beating constantly with mixer on high speed until stiff peaks form. spoon over cheesecake; top with nuts.