On a quiet weekend a few weeks ago, F and I teamed up to make this chocolate peanut butter cheesecake from smitten kitchen. It was a fun project to do together. I won’t reproduce the recipe here because we did exactly as Deb said. The only differences were that we used a combination of “plain” and extra-dark chocolate, our crust used chocolate digestive biscuits half-covered in chocolate (no plain chocolate wafers here), and we didn’t make the extra ganache for the top.
The cheesecake turned out just as Deb described it. She does warn that it’s rich — F and I agreed that everything together was a bit much. So delicious, but a few bites are enough to saturate. He loved the chocolate crust with bottom fudge layer on its own, and I loved the peanut butter cheesecake filling on its own. That worked out well! If I made this again, I’d either leave out the fudge layer or make a crust from plain (non-chocolate) wafer cookies.