Peanut Butter Chocolate Cheesecake

Ingredients:

Cake

• 9 broken into large pieces
  whole grain graham crackers (1 pack)
• 4 tbsp melted butter, plus extra for the pan
• 1/4 cup salted peanuts
• 1/2 cup mini chocolate chips

Cottage cheese and peanut filling

• 225 g Philadelphia cream cheese at room temperature
• 1/4 cup cold heavy cream
• 1/3 cup milk
• 1 cup of homogeneous peanut butter
• 1 tsp vanilla extract
• 3/4 cup powdered sugar
• Chocolate shavings, for decoration

Preparation:

1. Prepare the base: Preheat oven to 180°C (350°F). Grease a 9-inch (23 cm) pie pan. In a food processor, pulse the graham crackers until fine crumbs form. Add the melted butter and pulse until combined. Press this mixture into the bottom and up the sides of the prepared pan. Bake until the crust is set, 10-12 minutes. Cool on a wire rack.
2. Meanwhile, place the chocolate chips in a microwave-safe bowl and melt at 50% power in 30-second intervals, stirring between each melt, until melted and smooth. Spread the mixture over the base with a small spatula or the back of a spoon, and let sit until the chocolate sets, about 10 minutes.
3. Prepare the filling: Using a mixer on medium-high speed, beat the heavy cream in a bowl until soft peaks form. Refrigerate until ready to use. In another bowl, beat the peanut butter, cream cheese, milk, and vanilla extract on medium-high speed until smooth, about 1 minute. Add the powdered sugar and mix on low speed.
4. Gently fold half the whipped cream into the peanut butter mixture and mix well, then fold in the remaining cream. Spoon the filling onto the prepared crust and smooth the surface. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Garnish with chocolate shavings before serving.