2 cups graham cracker crumbs
1/3 cup firmly packed brown sugar
1/3 cup butter (melted) (I use ONE stick butter)
6 (1-ounce) squares semisweet chocolate
6 Tablespoons butter
½ cup sugar
2 large eggs
2 Tablespoons all-purpose flour
Peanut Butter layer:
3 (8-ounce) packages cream cheese, softened
1 and ½ cups firmly packed brown sugar
¾ cup creamy peanut butter
3 large eggs (room temperature)
1 egg yolk (room temperature)
1/3 cup heavy whipping cream
1 (1-ounce) squares semisweet chocolate, chopped
2 Tablespoons heavy whipping cream
Garnish: chopped miniature chocolate-covered peanut butter cups, chopped nuts and peanut butter m & m’s.
Preheat Oven to 300.
To prepare crust: Preheat oven to 300°. In a small bowl, combine crushed graham crackers and brown sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up sides of a 9-inch springform pan. Bake for 6 minutes.
To prepare filling: In a large bowl, beat cream cheese, brown sugar, and peanut butter at medium speed with a mixer until creamy. Add eggs and yolks, one at a time, beating just until combined after each addition. Stir in cream and crushed candy. Spoon batter into prepared crust. Bake at 350F for 1 hour and 15 minutes. Turn oven off, and leave in oven with door closed for 1 hour. Remove from oven, and let cool completely. Cover and chill for at least 4 hours before serving. Garnish with chopped candy bars, if desired.
To prepare chocolate Ganache: (optional)
In a small bowl, combine chocolate and cream. Microwave on High in 30-second intervals; stirring after each, until chocolate is melted and smooth. Spread over cooled cheesecake. Refrigerate for at least 8 hours. Garnish with chopped chocolate-covered peanut butter cups, if desired.
Recipe from Paula Deen’s 2010 magazine “Best Dishes.”