Peanut Butter and Jelly Cheesecake
FOR THE CRUST:
- 20 whole chocolate sandwich cookies, such as Oreos
- 3 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- Pinch salt
- For the cheesecake:
- 2 1/2 pounds cream cheese, room temperature
- 1 1/2 cups sugar
- 3/4 cup sour cream
- 5 eggs
- 2 yolks
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup creamy peanut butter
- 1/2 cup jelly (if you are using one that is pale, you may consider a drop of food coloring to perk up the color)
FOR THE GANACHE:
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 1 pound semisweet or bittersweet chocolate, finely chopped
Making the cheesecake:
Preheat the oven to 325 degrees F.
In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt.
Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second.
Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top.
Very carefully add the jelly batter over the peanut butter batter.
Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly.
Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic.
Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan.
Let the cake sit on the rack until the ganache has set up, about 45 minutes.
To decorate the sides see the above video.
Use a thin knife, dipped in a pitcher of hot water to cut the cake.
When you cut into it, the peanut butter and jelly layers will reveal themselves.