Finally a cheesecake that really pops!
2 1/2 cups graham cracker crumbs
1 cup butter, melted
Peanut butter layer:
1 1/2 cups creamy peanut butter
4 ounces butter, softened
1 1/4 cups powdered sugar, sifted
1/4 cup milk
1/2 cup roasted salted peanuts
Chocolate crunch layer:
3/4 cup heavy cream
8 ounces dark chocolate
2 1/2 cups crisp rice cereal
Line a 9-inch springform pan with parchment paper and spray with nonstick spray.
Add graham cracker crumbs to a large bowl and pour in melted butter. Stir to combine. Pour mixture into pan and press into a single layer. Chill until next step is completed.
In a large bowl, add peanut butter, butter, powdered sugar and milk. Whisk until smooth. Fold in peanuts. Spread mixture over graham cracker layer and return to fridge to chill.
Add chocolate to a large bowl. Heat heavy cream in a pot over medium heat and bring to a simmer. Pour over chocolate and let sit for about 2 to 3 minutes. Stir until a ganache forms. Add crisp rice cereal and mix until combined.
Spread chocolate mixture over peanut butter layer and chill for 2 hours.
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