100g/ 3.5 oz/ 1/3 cup + 1 tablespoon unsalted butter
200ml/ 6.7 fl.oz/ scant 1 cup heavy cream
250g/ 8.8 oz/ 1 cup + 2 tablespoons cream cheese
250g/ 8.8 oz/ 1 cup peanut butterchunky
100g/ 3.5 oz/ ½ cup granulated sugar
a small sprinkle of fine sea salt
100g/ 3.5 oz dark chocolateNote 2
125ml/ 4.2 fl.oz/ ½ cup heavy cream
1tablespoonchopped lightly salted peanuts
1tablespoongrated dark or semisweet chocolate
Place the soft butter and the wafer chocolate cookies in the food processor and process until everything comes together. Alternatively, crush the cookies, then mix with the melted butter. Press everything in a 20 cm/8 inches springform and place it in the fridge.
Beat the heavy cream and set it aside. Mix the cream cheese, peanut butter, sugar, and vanilla extract. Then, carefully, fold in the whipped cream.
Pour the mixture into the springform, sprinkle lightly with salt, and refrigerate until set, for at least 6 hours, but preferably overnight.
Chop the chocolate and place it into a small bowl. Bring the heavy cream to a soft boil and pour immediately over the chocolate. Let sit for 2 minutes, then stir thoroughly until the chocolate is completely melted.
Place the pie on a wire rack and the rack on a baking tray or cake platter lined with a large piece of parchment paper. Pour the ganache over the cake and refrigerate until just firm, about 10 -15 minutes.
Sprinkle with the chopped peanuts and the grated chocolate.
Refrigerate again until ready to serve.
Always use a digital kitchen scale in baking; it yields the best results.
I use dark chocolate with 80 % cocoa. But you can use semisweet chocolate instead, about 60% cocoa.