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Chocolate & Peanut Butter Cheesecake

This cheesecake is so delicious you won't believe it! It begins with a dark chocolate cookie crust, then a layer of velvety smooth chocolate cheesecake. The next layer is a luscious creamy peanut butter cheesecake layer, sandwiched with another layer of chocolate cheesecake. Finally to top if all of is a silky chocolate ganache. INGREDIENTS: Crust: o 26 Oreo cookies (dark chocolate Oreos work best) o 3 tablespoons melted butter Chocolate Cheesecake: o 16 oz cream cheese (at room temperature) o 3/4 cup granulated sugar o 1 ½ cup semi-sweet chocolate chips o 3 eggs o ¼ cup sour cream o 2 tablespoons all-purpose flour o 1 ½ teaspoons vanilla extract o 1 tablespoon instant espresso o 1/4 cup cocoa powder Peanut Butter Cheesecake: o 16 oz cream cheese (at room temperature) o 1/2 cup granulated sugar o 2 eggs o ¼ cup sour cream o 2 tablespoons all-purpose flour o 2 teaspoons vanilla extract o 1 cup peanut butter Topping: o ¾ cup heavy cream o 1 cup semi-sweet chocolate chips INSTRUCTIONS: 1. Place whole Oreo cookies into a food processor, process on medium until cookies form a loose crumb. Add melted butter to food processor, while on low speed. Process until the cookies come together. Add mixture to a 9inch spring form pan. Using the bottom of a drinking glass, press the crumbs into the pan. Bake in a 350-degree oven, for 8 minutes. 2. Start chocolate cheesecake layer by smoothing out cream cheese in a large mixing bowl. Scrape down the sides of the bowl and add granulated sugar. With mixer on low add in eggs, one at a time. 3. In a microwave safe bowl, add instant espresso and chocolate chips. Microwave for 20-30 seconds, until chips began to melt. Mix until all chips have melted and become smooth. Set aside until chocolate comes to room temperature. Add the sour cream and vanilla extract to the mixing bowl and blend until smooth. 4. In a small bowl combine cocoa powder and flour. Add half of the mixture to the mixing bowl and mix on medium. Scrape down the bowl and add in remaining flour, mix again on medium. Add the room temperature chocolate to the cheesecake batter and mix until blended. 5. Layer half of the chocolate batter over the Oreo crust. Lightly wiggle to allow batter to smooth out and set aside for later. 6. Start Peanut butter cheesecake layer by smoothing out cream cheese in a large mixing bowl. Scrape down the sides of the bowl and add granulated sugar. With mixer on low add in eggs, one at a time. Add in peanut butter and mix until smooth. Next add the sour cream and vanilla extract to the mixing bowl and blend until smooth. Finally add in flour, mix until fully incorporated. Layer Peanut butter cheesecake batter over the chocolate cheesecake layer. Finish by adding the remaining chocolate cheesecake batter over top. 7. Bake for 60-70 minutes. Cheesecake is done when the cake firm to the touch and the middle no longer jiggles. Turn off over and prop open the door, let the cheesecake set in the oven for another hour. After an hour has passed remove the cheesecake from the oven and allow to cool on a cooling rack for 1 hour. After an hour remove the springform pan’s otter rim, and place cake in the refrigerator for 4 hours or overnight. (Overnight is recommended) 8. To make your ganache, start by microwaving the heavy cream on 30 second increments until slight simmer (usually 60 seconds). Remove cream from the and pour over semi-sweet chocolate chips. Whisk continually until the chocolate is melted, combined and smooth. Allow ganache to cool to room temperature. 9. Pour ganache over cooled and refrigerated cheesecake, enough to only coat the top of the cake. Smooth with a knife spread evenly over the cake. Refrigerate the cheesecake for at least an hour before slicing.