This has become one of my specialties. It it requested by friends and family for holidays and birthdays all the time. First of all, you want to do a brownie bottom. Gram-cracker crust just doesn't match the texture and it doesn't work well at all. I use the Ghirardelli ultimate (it comes with chocolate sauce). I bake it according to the box, in the spring form pan. I then put the chocolate sauce on the brownie. For the cheesecake filling, I make it just how this recipe says, only with at least a cup of peanutbutter (I taste it and usually add a little more). The waterbath is really the way to go, except I haven't figured out yet how to keep the bottom from getting a little soggy. When the timer goes off, I turn off the oven and crack the door and let it sit for a few hours before putting it in the fridge. I think the slow cooling helps keep the texture smooth. I usually refrigerate overnight. The next day I melt a 12oz bag of TollHouse chips and pour it over the cheesecake, then decorate with recces peanutbutter cups, BUT it is very rich and very over the top. Just the cheesecake and brownie bottom is wonderful too
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This has become one of my specialties. It it requested by friends and family for holidays and...