Chocolate Cheesecake with Peanut Butter Cream

Preheat oven to 350ºF.

For the crust, crush graham crackers or process into a fine crumb in a food processor. In a small bowl combine graham cracker crumbs, sugar and melted butter. Press into the bottom of a 10-inch spring form pan. Bake for 8 minutes. Remove from the oven and set aside to cool.

For the filling, melt semi-sweet chocolate in a microwave safe bowl in 30-second intervals, stirring in between until chocolate is melted and smooth. Set aside.

In a large mixer bowl add cream cheese and beat at medium to high speed until smooth. Beat in sugar and vanilla. Add eggs one at a time, mixing just until combined after each addition. Add chocolate and mix until all combined.

Pour over the crust and bake for 45 minutes or until the center is set.

Remove from the oven and cool for about 5 minutes. Slide a knife around the edge, remove the outer ring and cool for 45 minutes.

Meanwhile, for the topping, add peanut butter, cream and powdered sugar to a mixing bowl or food processor and beat or process until smooth. Spread on top of the cooled cheesecake.

Sprinkle shaved chocolate over the peanut butter cream.

Refrigerate for 6-8 hours or overnight. Enjoy!