Peanut Butter Chocolate Cheesecake

Ingredients

Preheat oven to 350°F.
To make crust: Crush enough graham crackers with a rolling pin to obtain 1 cup. Add melted butter and sugar and combine well. Press onto bottom of a 9-inch diameter springform pan and place in oven for 10 minutes or until golden. Reduce oven to 325°F.
When springform pan is cool enough to handle, place on 3 layers of aluminum foil and wrap outside of pan with foil. Ensure that no water could penetrate thru foil. Place in a roasting pan and set aside.
To make cheesecake: Beat soft cream cheese and sugar on low speed until well blended and no lumps remain. Scrape bowl well. Add one egg at a time waiting for previously added egg to be fully incorporated. Scrape bowl and beater in between additions.
Add peanut butter, milk, and vanilla. Add chocolate chips into batter and mix gently. Pour in springform pan.
Pour water into roasting pan about an inch high and place in oven.
Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes.
Allow to cool at room temperature for 30-60 minutes. Place in refrigerator overnight.
Run a sharp knife around edge and bottom of cheesecake and cut into desired size. Drizzle with chocolate ganche if desired.

Imperial Sugar Insight

Cheesecakes cook from the outside in. To check for doneness, shake the pan gently. When the center no longer trembles your cheesecake should be ready.
This cheesecake can easily be made without use of a machine, just ensure that cheese is soft and at room temperature. If using a mixer only mix on lowest speed to prevent incorporation of air cells. Air cells make cheesecake rise during baking and once removed from oven will make it fall and crack.

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