Epic Peanut Butter Candy Cheesecake

Ingredients:

Cake

• 270 g of chocolate wafer cookies
• 1/4 cup sugar
• 110 g butter, melted
• 14 Reese's Peanut Butter Filled Chocolate Candies

Filling

• 4 packages of 240g cream cheese at room temperature
• 1 cup of sugar
• 1 cup sour cream
• 4 large eggs at room temperature
• 1 tsp vanilla extract
• 120 gr. dark chocolate granules
• 0.5 cup creamy peanut butter
• 1 cup hot chocolate sauce, plus extra for serving
• 15 Reese's Peanut Butter Filled Chocolate Candies
• 1 cup Reese's Pieces peanut butter candies
• Whipped cream for serving
• Special equipment: a 22 cm diameter springform pan and a wooden skewer

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 160°C.
2. CakeIn a food processor, puree the cookies with sugar. Add the butter and pulse until the mixture forms lumps when squeezed in your hand. Place in a baking pan and press firmly into the bottom and up to 1 inch (2.5 cm) of the sides. Bake until crisp, 10-12 minutes. Let cool completely, about 30 minutes. Top with the crust. large peanut-filled candiesWrap the outside of the pan in foil and place in a large roasting pan.
3. FillingIn a large bowl, beat the cream cheese and sugar with a mixer on medium speed for 1 minute. Add the sour cream and mix. Beat in the eggs one at a time, mixing by hand. Then, whisk in the vanilla extract by hand (be careful not to overbeat, otherwise the cheesecake will rise and crack during baking).
4. Place the chocolate chips and peanut butter in two separate large microwave-safe bowls. Microwave in 30-second intervals, stirring occasionally, until the chocolate and peanut butter are smooth and runny, about 2 minutes.
5. Place 2 cups of the curd mixture into the bowl with the chocolate and stir. Transfer the remaining curd mixture into the bowl with the peanut butter and stir.
6. Using an ice cream scoop, alternately spoon the two types of cheesecake onto the crust. Insert a wooden skewer into the curd mixture, reaching the crust, and run it over the entire cheesecake to create a marbled pattern. Pour hot water into the pan until it reaches halfway up the sides of the cheesecake pan.
7. Bake until the cheesecake is set on the outside but still slightly runny in the center, about 1 hour and 20 minutes. Turn off the oven and leave the cheesecake in the oven for another hour. Remove the cheesecake from the oven and transfer it to a wire rack to cool. Run a knife around the edge of the cheesecake and let it cool to room temperature. Cover and refrigerate for at least 8 hours.
8. Run a knife around the cheesecake again, open the pan, and transfer it to a serving platter or cake stand. Smooth the edges with a knife. Drizzle chocolate sauce around the edge of the cake, allowing it to drip down the sides. Decorate the edges of the cheesecake by arranging small, slightly overlapping peanut butter chocolate candies in a circle. Arrange another ring of peanut butter candies inside. Slice the cheesecake and serve cold with whipped cream and chocolate sauce.