Peanut Butter 'n' Chocolate Cheesecake

My mom loves peanut butter, and I love to bake cheesecakes, so I thought, "Why not marry the two?" And so this cheesecake was born!

• Ready In: 1 hr 35 mins
• Serves: 10

Ingredients

• Crust

• 1 1⁄2 cups  Oreo cookie crumbs (chocolate sandwich cookie crumbs)
• 1⁄4 cup  melted butter

• Filling

• 4 (8 ounce) packages cream cheese (at room temp)
• 1 1⁄3 cups sugar
• 2 1⁄2 tablespoons all-purpose flour
• 4  eggs (at room temp)
• 1  teaspoon vanilla
• 1  cup creamy peanut butter (not the natural kind because it is too oily)

• Topping

• 8  ounces bittersweet chocolate or 8  ounces  semisweet chocolate
• 8  ounces heavy cream

Directions

1. For the crust combine cookie crumbs and melted butter together. Press mix. to bottom of greased 9-inch springform pan or 9-inch cheesecake pan. Place in freezer until filling is prepared.
2. For the filling, cream the cheese with the sugar until fluffy.
3. Add the flour.
4. Add the eggs one at a time, beating after each addition.
5. Stir in the vanilla and the peanut butter.
6. Pour filling into frozen crust and bake at 350°F for 50 minutes or until center jiggles slightly.
7. Meanwhile, prepare topping by chopping up chocolate and placing pieces in metal bowel.
8. Heat the heavy cream in a sauce pan until it begins to boil, taking care it does not burn.
9. Pour hot cream over chocolate pieces. Leave it for 2 minutes.
10. After the 2 minutes, stir the chocolate mix. until fully incorporated and you have a smooth ganache.
11. Set ganache aside to cool.
12. After removing the cheesecake from oven, allow to cool for 2 hours. Before placing in refrigerator, spread chocolate ganache on top of cake. Refrigerate for at least 6 hours.