This delicious Chocolate Peanut Butter Cheesecake will provide you with the best dessert experience.

This decadent dessert has a chocolate cookie shell, layers of rich peanut butter filling, and

as well as a rich chocolate ganache garnish. Ideal for any special event or just to fulfill your

This cheesecake should not be missed if you have a sweet craving!

Two cups of chocolate cookie crumbs (approximately twenty to twenty-four cookies) are needed for the dough.

Half a cup of melted unsalted butter

To make the peanut butter topping, soften 24 ounces (680 grams) of cream cheese.

One cup of smooth peanut butter

1 cup of sugar, granulated

Half a cup of well-packed light brown sugar

One cup of thickened whipped cream

One tsp vanilla extract

Regarding the Ganache de Chocolate:

One cup of thickened whipped cream

8 oz (225 g) coarsely chopped semi-sweet chocolate

Two tablespoons of room-temperature unsalted butter

Step 1: Get the crust ready

Set the oven's temperature to 175°C/350°F. Grease a 9-inch springform pan and place parchment paper on the bottom.

Melted butter and chocolate cookie crumbs should be well mixed in a medium-sized basin.

To create a uniform crust, press the mixture firmly into the bottom of the pan that has been prepared.

For ten minutes, bake the crust in the preheated oven. Take out of the oven and let it cool down fully.

Step 2: Get the Peanut Butter Garnish Ready

Smooth and creamy texture should be achieved by beating softened cream cheese and peanut butter combined in a large mixing dish.

Beat in the light brown sugar and granulated sugar until well blended.

After adding the vanilla extract and heavy whipping cream, whisk the mixture on medium-high speed until it becomes light and fluffy.

Using a spatula, distribute the filling evenly after pouring it over the chilled crust.

Step 3: Allow cheesecake to cool

Once the cheesecake is solid, cover it with plastic wrap and chill it for at least 4 hours or overnight.

Step4: Get the chocolate ganache ready.

Heavily whipped cream should be heated in a small saucepan over medium heat until it starts to boil.

Take off the heat and transfer the heated cream into a heatproof dish with the chopped semi-sweet chocolate.