1 milk chocolate candy bar (3-1/2 ounces), chopped
1/3 cup sugar
1/4 cup milk
1 teaspoon vanilla extract
GANACHE-
6 ounces bittersweet chocolate, chopped
2/3 cup heavy whipping cream
1 teaspoon vanilla extract
Shaved chocolate, optional
Instructions
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream until stiff peaks form. In another bowl, beat the peanut butter, cream cheese and butter until smooth. Beat in confectioners’ sugar. Fold in half of the whipped cream. Spread over crust.
Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil. Pour over chocolate and whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread over peanut butter layer. Freeze for 2 hours or until firm.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency. Spread over cheesecake. Refrigerate for 1 hour or until set.
Just before serving, remove sides of pan and garnish with shaved chocolate if desired.
Originally Submitted
5/28/2012
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