Chocolate-Peanut Butter Cheesecake with Chocolate Glaze

INGREDIENTS
CRUST
 Vegetable-oil cooking spray
 1 cup finely ground chocolate wafer cookies (4 ounces)
 2 tablespoons unsalted butter, melted
 2 tablespoons sugar
FILLING
 4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
 4 packages (8 ounces each) cream cheese, room temperature
 1 1/2 cups sugar
 Pinch of coarse salt
 1 teaspoon pure vanilla extract
 4 large eggs, room temperature
 1/2 cup smooth peanut butter
 Chocolate Glaze
DIRECTIONS
1. Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch
springform pan with a double layer of foil. Coat bottom of pan with cooking  spray , and
line with parchment. Spray parchment.
2. Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture
firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in
pan on wire rack.
3. Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool.
Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce
speed to low, and beat in sugar in a slow, steady stream until combined. Beat
in salt  and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a
time, beating just until combined after each addition (do not overmix).
4. Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted
chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap
pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of  peanut
 butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into
crust, alternating them until all of each filling is used.
5. Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer
to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake
pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes.
Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6
hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze
over top of cake, smoothing with an offset spatula and letting it drip down the sides.

Message Body
 

Regards

Vivekananda Paleti
Director of Food & Catering Services

GSI Business Services Inc.

International Zone, Baghdad Iraq.

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