This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think Reese's Peanut Butter cup in cheesecake form. For that reason, I don't bake this in a water-bath as I do the Banoffee cheesecake. The water-bath is excellent if you want a silky texture, but for me, the peanut butter constituent demands a certain amount of pleasurable, palate-cleaving clagginess. And baked like this, too, the top gets a slight crust when it's cooked, making it all the easier to spread the chocolate topping.
The ingredients should be at room temperature before you start.
Photo by Lis Parsons.
Recipe posted by Nigella