Tin Roof Cheesecake (for two)

Preheat the oven to 350°F and grease a small 5” spring form pan.

In a food processor, make the crust by grinding together the chocolate wafers, 2 Tablespoons of peanuts, 1/2 teaspoon sugar, and melted butter. Pour the mixture into the spring form pan, and pack it down and up the sides of the pan. Pack very well using a shot glass or small glass.

Put the pan on a baking sheet and bake for 8 or 9 minutes. When done, remove pan from oven and turn the oven down to 300°F.

Meanwhile, beat together all cheesecake ingredients (cream cheese, melted chocolate, cocoa powder, 3 Tablespoons sugar, egg, and vanilla). Beat until very well combined, but don’t over do it—you’ll put too much air in the batter and cause cracks in your final product.

Pour the mixture into the crust and bake for 36-38 minutes, until the center is slightly jiggly but not wet when you touch it. At this point, leave the cheesecake in the oven, but turn the oven off and prop the door open with a wooden spoon. Let it sit in the oven for 30 minutes.

After 30 minutes, move the cheesecake to a wire rack to cool another 30 minutes. Finally, run a knife around the edge of the pan, and then cover it with plastic wrap before moving it to the refrigerator. All of these steps ensure that your cheesecake will not crack or deflate. Let the cheesecake chill for a minimum of 4 hours.

Meanwhile, make the chocolate covered peanuts: have ready a sheet pan lined with wax paper or a silicon mat.

Combine all remaining ingredients (chocolate, butter and honey) – everything except peanuts – in a double boiler and melt over low heat (you can also use your microwave on 20-second pulses). Once chocolate is melted and shiny, stir in the peanuts. Immediately pour this mixture onto the awaiting sheet pan and let cool until set in the fridge (for approximately 10 minutes).

When ready to serve the cheesecake, unmold it carefully from the spring form pan, move it to a plate and decorate with large chunks of the chocolate covered peanuts.