Yield: 1 Servings
|8 oz packages of cream
|Creamy peanut butter,
|Most of a box of Oreo crumbs
|Couple of handfulls of
Beat up the cream cheese and sugar until sofr of fluffy, it never really gets fluffy, that's for marshmallows. Add the eggs, one at a time, then the cream, then the peanut butter. It is best to do this in a running mixer, ((I use a Kitchen Aid,. Now, you can turn on the oven to 350 F.
Take your stick of butter and use part of it to generously coat the bottom and sides of your ten inch springform pan. Use the rest to mix with the Oreo crumbs to form a paste that will stick to the botton and sides to form your chocolate crust. You don't have a ten inch springform pan? Well, a nine inch will work, but the cheesecake will be very tall, but your guests might like it that way. Anyway, where was I? Oh yes.
Pour the cream cheese and peanut butter mixture into the crust and bake for 45 to 50 minutes in the center of the oven. Use either anti gravity units, or a shelf, either will work. While this is happening, melt the chocolate chips in a double boiler on top of the stove. When the cake is done, pull out the shelf and pour the chocolate on top of the hot cake and push the shelf ... and the cake pan containing the cake, back in and close the oven's door and let it cool for a couple of hours. Then, put the whole thing into the refrigerator and let it set up for four hours. Serve with strong coffee and you'll have friends for life.
I baked mine for 55 minutes and thought it a little dry around the edges, hence the recommendation for less time. When it is first out of the oven, it will still jiggle in the center, sort of like me, but don't worry, that too shall pass.