Categories: Dessert, Not tried
Ingredients
- Cheesecake:
- 9 oz. chocolate wafer cookies (I use animal crackers)
- 1/4 c. margarine (melted)
- 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
- 1/2c. sugar
- 3 eggs
- 2 c. dark chocolate chips (melted)
- 1 c. heavy whipping cream
- 2 tbsp. margarine (melted)
- 3 tsp. vanilla
- Chocolate Topping:
- 1/4c. heavy whipping cream
- 1/2c. semi-sweet chocolate chips
- Peanut Butter Topping:
- 1/2c. heavy whipping cream
- 1c. peanut butter baking chips
Directions
- Preheat oven to 325 degrees
- Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a spring form pan.
- Beat softened cream cheese with sugar until smooth.
- Add eggs one at a time, beating in between each one.
- Add remaining cheesecake ingredients, beating until smooth.
- Pour into crust and allow to sit at room temp for 30 minutes.
- Place on a cookie sheet and bake for 60 minutes,
- Turn off oven, open oven door a little and allow to sit for another 30 minutes.
- Remove from oven and run knife around edge of pan. Remove edge of pan.
- Allow to come to room temperature (make toppings during this time)
- PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
- CHOCOLATE: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
- After 5 minutes, stir both until smooth.
- Pour peanut butter over top of cheesecake, smoothing to edges
- Refrigerate about 10 minutes.
- Pour chocolate over peanut butter and smooth into a center circle.
- Decorate as desired.
- REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.