Chocolate Peanut Butter Cheesecake

Step 1

Make the Crust: Spray a 9-inch springform pan with cooking spray and sprinkle sugar on the bottom and sides of pan. (This helps the cake release once removed from the pan.) Heat oven to 350 degrees.

Step 2

In a food processor, grind chocolate graham crackers into fine crumbs. Add sugar and salt until well combined. Transfer to a medium bowl and add butter, using a fork to blend until all crumbs are coated and evenly moist. Press into bottom and about a third of the way up the sides of springform pan. Freeze for 10 minutes.

Step 3

Place pan in oven and bake crust for ten minutes. Cool and reduce oven temperature to 325 degrees.

Step 4

Make the Cheesecake: In a large bowl using an electric mixer, beat cream cheese until smooth. Add sugar and salt and beat until smooth and fluffy, scraping sides of bowl as necessary. Add vanilla and beat for 30 seconds. Add eggs, 1 at a time, beating for 1 minute after each addition. Add peanut butter, heavy cream and sour cream and beat on low until completely smooth and streak-free.

Step 5

Pour cheese batter into cooled crust and smooth top. Bake in center of oven for 90 minutes. Cool on cooling rack overnight. Place in refrigerator in the morning.

Step 6

Make the Chocolate Ganache: Remove cake from refrigerator and remove sides and bottom of springform pan, placing on serving plate.

Step 7

In a double boiler with boiling water, add chocolate chips and heavy cream. Heat until chips are melted and well blended. Add salt and stir until smooth. Pour ganache over top of cake and allow to drizzle down the sides. Decorate top with Reese's® pieces.