Chocolate and Peanut Butter Cheesecakes

How to prepare delicious chocolate and peanut butter cheesecakes

• Heat the oven to 180°C (160°C in a fan oven), gas 5.
• Coat the mini-cheesecake moulds with cooking spray.

For the base

• In the bowl of a food processor, combine the digestive biscuit crumbs and peanuts and pulse several times or until thoroughly incorporated.
• Add the melted butter, sugar and cinnamon.
• Pulse a few more times to combine. Divide the crust mixture between the cheesecake moulds, pressing firmly into the bottom (the base of a small glass works well for this).
• Bake for 10 minutes, then remove from the oven and cool on a wire rack.
• Reduce the oven temperature to 150°C (130°C in a fan oven), gas 2.

For the cheesecake filling

• Beat the cream cheese, sugar and vanilla together with an electric mixer in a large bowl until smooth, scraping the sides of the bowl as needed. Sprinkle with flour and add the eggs one at a time, mixing until creamy.
• Divide the filling into two equal portions.
• Add the peanut butter to one and the cocoa powder to the other; mix each until smooth and creamy.
• Spoon a layer of the chocolate cream cheese filling over the bases and smooth the top with the back of a spoon.
• Repeat the process with the peanut butter cream cheese filling.
• Bake until just set, about 20 to 22 minutes.
• Rotate the pan halfway through baking to promote even baking. Transfer to a wire rack to cool completely.
• Once cool, chill in the refrigerator for at least 3 hours.
• Remove from the pan.

For the topping

• Place the chopped chocolate in a small bowl.
• In a small saucepan, bring the cream to a gentle simmer over medium heat.
• Pour the hot cream over the chocolate and leave to stand for about 2 minutes.
• Whisk gently until a smooth ganache has formed, then add the butter and whisk until completely blended.
• Leave the ganache to rest at room temperature until slightly thickened.
• When the ganache reaches the proper consistency, spoon into a piping bag fitted with a decorative nozzle.
• Pipe the ganache onto the chilled chocolate and peanut butter cheesecakes and sprinkle with roasted peanuts.