6 Tablespoons butter, melted
1½ cups graham cracker crumbs
1 Tablespoon sugar
24 oz cream cheese – room temperature
1 cup sugar
Pinch of salt
1 tsp vanilla
½ cup sour cream
½ cup peanut butter
2 cups heavy cream
12 ounces semi sweet chocolate, use bars not chips
Combine all ingredients and press into a 9 inch springform pan.
Bake 8 minutes at 350. Cool.
Beat cream cheese and the sugar until smooth.
Add salt, vanilla, eggs and sour cream.
Add peanut butter.
Pour into the pan and bake at 350 for 45 minutes.
Let cool and chill overnight or 6 hours.
My cheesecake had a HUGE crack-or 3-but no worries, the chocolate covers it and makes it look amazing when cut into!!!
Heat the cream in the microwave just until it bubbles.
Have the chocolate broken up in a bowl and pour the cream over it.
Let sit 2 minutes and then whisk smooth.
Pour ganache over the cooled cheesecake and chill an additional 1-2 hours.