I love cheesecake. In fact, I think it's safe to say I've never had one I didn't like. And my favorite one? All.
Recently my sister and I decided to have a little sweet tooth challenge. It was a Monday and why not? If you're making dessert on a Monday how bad can your day be?
1 ready made chocolate cookie pie crust
2 8 oz. packages cream cheese, softened
3/4 c. granulated sugar
2 tsp vanilla extract
1 c. powdered sugar
1/3 c. creamy peanut butter
1 c. chocolate chips
1/3 c. coffee liqueur
Preheat oven to 325 F.
In a mixing bowl, combine one package of cream cheese, egg, vanilla, and granulated sugar. Beat on low until smooth.
Pour into pie crust and bake for 45 minutes, or until a tooth pick comes out clean. The cake will settle as it cools. Let it cool completely.
Using a double boiler method, melt 3/4 cup of the chocolate chips. Spread the chocolate on top of the baked cheesecake.
In a mixing bowl, combine the remaining cream cheese, peanut butter, and powdered sugar. Beat on a medium speed until creamy.
Spread 1/2 the mixture on the chocolate layer of the cake. Use the remaining mixture in a cookie press to pipe designs around the edge. If the mix is a little loose, chill for about 20 minutes in the fridge first.
Using a double boiler method, melt the remaining chocolate chips and blend in the coffee liqueur. Drizzle over the top and refrigerate.