Peanut Butter Chocolate Cheesecake

Post date: Nov 17, 2014 3:15:29 PM

Crust:

1/4 cup butter, melted

1 cup gluten free graham cracker crumbs

1/4 cup sugar

Filling:

12 oz. cream cheese, softened

1 1/2 cups peanut butter

1 cup sugar

1 cup whipping cream

Topping:

1/2 cup sugar

1/2 cup whipping cream

1 tsp. vanilla

2/3 cup semi-sweet chocolate chips

1/4 cup butter

Directions:

Combine butter, graham cracker crumbs and sugar. Press into the bottom of a spring-form pan. Bake for 10 minutes. Cool completely before adding filling.

Filling:

In a large mixing bowl, beat cream cheese, peanut butter, and sugar until light and fluffy. Whip whipping cream until thick and fold into peanut butter mixture. Pour over cooled crust.

Topping;

Combine sugar, cream and vanilla in a saucepan. Stir to blend. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 5 minutes but do not stir. Remove from heat and add chocolate and butter. Stir with a wooden spoon until chocolate has melted and the mixture becomes quite shiny - about 5 minutes. Pour over filling.

Refrigerate at least 8 hours or overnight. It freezes well also.