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Chocolate Peanut Butter Cheesecake recipe

Ingredients   (Measurement Conversion Calculator)

2 tbsp butter, melted
4 tbsp white chocolate chips
3 tbsp peanut butter
1/4 tsp vanilla extract
2 1/2 tbsp brown sugar
1 tsp chocolate, melted
1/4 cup chocolate chips, melted
3/4 tsp cornstarch
6 oz cream cheese
3 tsp peanuts, optiona
1/2 cup crushed pretzel
1 1/4 tsp peanut butter
4 tbsp egg substitute

Directions

CRUST: Mix pretzels and butter until pretzel crumbs are moistened. Press into bottom of a 4-inch springform pan. FILLING: Combine cream cheese, cornstarch and brown sugar. Beat until smooth. Beat in melted chocolate, egg substitute, peanut butter and vanilla. Beat well after each addition. Add peanuts if desired. Bake at 350 degrees F for 10 min. Reduce temperature to 225 degrees F and bake for an additional 40 to 50 min or until a knife inserted in the centre comes out clean. Turn the oven off and return cake to the oven for an additional 20 min. Chill, uncovered, overnight. TOPPING: In a small saucepan melt white chocolate and peanut butter over low heat, stirring constantly. Cool to lukewarm, then pour over cheesecake. Drizzle strips of melted chocolate over peanut butter mixture. Using a knife draw the dull side of the tip across the chocolate. Chill till topping firms up.