Chocolate Peanut Butter Cheesecake with Pretzel Crust

Instructions

1. PRETZEL CRUST:
2. Preheat oven to 375 F. Line a 9 inch spring form pan with parchment paper or spray with a cooking spray.
3. Put crushed pretzels, chopped peanuts, light brown sugar and butter in a medium dish. Stir until well combined.
4. Spread evenly on the bottom of the spring form pan. Press evenly to make a fine layer, using hands or some firm object. Bake for 5-7 minutes.
5. Take it out of the oven and let it cool completely.
6. CHOCOLATE PEANUT BUTTER CHEESECAKE LAYER:
7. Melt chocolate chips, following the instructions given on the package and leave aside.
8. In a large dish mix cream cheese and light brown sugar, with an electric mixer, medium speed, for about a minute, until it becomes creamy.
9. Add vanilla, peanut butter and melted chocolate and mix some more, for about a minute, until well combined.
10. In a separate dish mix heavy cream, with an electric mixer, at the lowest speed for about a minute, then for 3-4 minutes at maximum speed, until it becomes stiff.
11. Combine it well with the mixture from the first dish. Spread evenly over the pretzel crust.
12. Leave it in the fridge for at least 6 hours, possibly overnight.
13. CHOCOLATE GANACHE:
14. Put chocolate chips in a medium dish. Put heavy cream in a small pan, on medium heat and stir occasionally until simmering.
15. Take it off the fire and pour over chocolate chips. Cover it with lid and let cool for 5 minutes. Add 2 teaspoon of vegetable oil. Stir well using rubber spatula, until smooth.
16. Wait for 10-15 min to cool and spread over the cheesecake that has been refrigerated for 6 hours.
17. GARNISH:
18. Sprinkle with peanuts and crushed pretzels.