Ingredients
CHEESECAKE FILLING
2 ¼ cups cream cheese
1 ¾ cups powdered sugar
1 tsp Nielsen Massey Vanilla Bean Paste
1 cup smooth peanut butter
½ cup heavy whipping cream
COOKIE CRUST
11 oz vanilla wafers (gluten free or regular)
¾ cup melted butter
¼ cup cocoa powder
CHOCOLATE GANACHE
1 cup full fat coconut cream
1 cup chocolate chips (milk, dark, or semi sweet work)
Instructions
Pulse vanilla wafers in a food processor until small cookie crumbs are formed. To the food processor, add the melted butter and cocoa powder to the wafer crumbs, pulsing everything together, until the buttered crumbs stay together when squeezed between fingers. Press the crumbs into the bottom and sides of a 9” springform pan, distributing evenly, and refrigerate for one hour.
Beat together cream cheese and powdered sugar. Add Nielsen Massey Vanilla Bean Paste and peanut butter and continue beating, until smooth. Slowly add in the heavy whipping cream and beat until fully incorporated and smooth.
Transfer the cheesecake filling into the pie crust and refrigerate for 6 hours or overnight.
Once the cheesecake has set, prepare ganache by heating up coconut cream in microwave. Once warm, add the chocolate chips and let sit for 2 minutes before whisking together until combined. Ganache will be shiny and uniform in colour and texture. Pour the ganache over the top of the cheesecake.
Refrigerate for 30 minutes before slicing and serving.
Leftovers can be stored in a sealed container in the fridge for up to 1 week or in the freezer for up to 6 months. Thaw in the refrigerator overnight.