Nigella Lawson says this cheesecake is not for the fainthearted and she is right!
Take stacks of cream cheese, sour cream, sugar, eggs, peanut butter and some chocolate and you would expect nothing less..
It is good though!
“Kitchen” one of Nigella’s more recent cookbooks is full of great and fun recipes – African drumsticks, butternut, rocket and pine nut salad, Venetian carrot cake and of course this cheesecake.
I was actually inspired to make it after spotting Nigella’s cookalong competition on her site. Great cheesecake but I dare you to eat a whole slice!
Chocolate Peanut Butter Cheesecake
Serves 10-12 – generously!
Have all you ingredients at room temperature
for the base:
200g plain sweet biscuits
50g salted roasted peanuts
100g dark choc chips
50g soft unsalted butter
for the filling 
500g cream cheese
3 eggs
3 egg yolks
200g castor sugar
125ml sour cream
250g peanut butter
for the topping
250ml sour cream
100g milk chocolate chips (I used dark)
30g soft brown sugar
Preheat the oven to 170C. In a food processor put the biscuits, peanuts, dark chocolate and butter. Process until it come together.

Butter a 23cm spring form pan and press the biscuit mixture onto the base. You can refrigerate it while you make the filling.

Clean out the food processor. Put all of the filling ingredients into the processor and whizz until smooth.
Remember to freeze the leftover eggwhites to make meringues, pavlova or macarons.

Use a good quality peanut butter.
Pour the mixture onto the base and bake for 1 hour. 

Check at 50 minutes – the top should be dry and set.

Take the cheesecake out of the oven to prepare the topping. Warm the topping ingredients in a small saucepan on a low heat. Stir well to mix. Spoon and spread the topping over the cheesecake. Be gently so you don’t blend the two layers.
Return the cheesecake to the oven for 10 minutes.

 Let the cheesecake cool in the tin then cover with plastic wrap and chill in the refrigerator.

Serve small slices because it is rich and indulgent!

No other words necessary!

 This has been entered into Nigella’s Cookalong Competition.

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