1 1 /2 c. graham cracker crumbs
1 T of sugar
6 T of melted butter
Four 8-ounce packs of PHILADELPHIA cream cheese, room temperature.
1⅔ cups sugar
¼ cup of cornstarch
1 tablespoon of pure vanilla extract
2 extra-large eggs
¾ cup heavy whipped cream
2 cups of heavy cream
12 ounces of Ghirardelli semi-sweet chocolate bars (no chips)
Biscuit dough balls
8 T. of butter
⅓ cup granulated sugar
⅓ cup dark brown sugar
1½ teaspoon vanilla extract
1 cup plus 2 tablespoons flour
a pinch of kosher salt
1 cup of mini chocolate chips
Decorative peanut butter frosting
⅔ c. Skippy peanut butter-cream!
8 T. soft butter
1 c. powdered sugar
Combine all ingredients and press into a 9-inch spring-shape tray.
Bake at 350 for 8 minutes. Allow cooling.
In a large bowl, using an electric mixer with the paddle attachment, beat 1 package of cream cheese, ⅓ cup sugar, and cornstarch together over low heat until creamy, about 3 minutes, scraping bowl several times.
Mix remaining cream cheese, one packet at a time, beating well and scraping bowl after each.
Increase the speed of the mixer to medium and beat the remaining sugar, then the vanilla.
Mix the eggs, one at a time, beating well after each one.
Beat the cream until completely blended.
The filling will look light, creamy, airy, and almost like a rolling cloud – be careful not to over-mix! Gently place the dough on the crust. Wrap the sides of the pan in aluminum foil.
Place the cake pan in a large, shallow bowl containing hot water that rises halfway (about 1 inch) from the side of the pan. (Alternatively, use a cheesecake pit – my favorite!) Bake until the rim is light golden brown, the top is lightly golden and the center is barely moving, about 1¼ hours. If the cake still feels soft on the edge, let it bake for 10 more minutes (the baking time will be about the same for 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, place it on a wire rack, and let it cool for 2 hours. Chill it until it is cool. Then pour over the ganache.
Heat the cream to a boil and pour it over the chocolate in a heatproof container.
Allow 2 minutes to pass.
Stir until all the chocolate is melted. Cool slightly and pour over the cold cheesecake.
Return to the refrigerator for several hours or overnight, until the chocolate is ready.
Biscuit dough balls
Beat all the ingredients except the chips.
Once it’s smooth, fold the potatoes.
Roll into balls of cookie dough and cool to harden.
Beat the bp and butter and slowly add the sugar.
Beat until smooth.
Place in the cake once the ganache has settled, using a pastry bag.
Cover the decorative circles with the cooled cookie dough balls.