Looks tasty, don't it?
And here's how to make it:
Frozen Peanut Butter Cheesecake with Hot Chocolate Sauce and Chocolate Chip Cookie Crust
What you need:
For the crust:
1/3 to 1/2 pound of crunchy chocolate chip cookies
2-3 tbsp melted butter --slightly cooled
1 tbsp milk
For the Filling:
3/4 cup crunchy peanut butter
1/2 cup of cream
1/2 pound softened cream cheese
1/2 cup sugar
For the chocolate sauce:
1/3 to 1/2 pound dark chocolate --chopped coarsely
1 tbsp butter
1/2 cup cream
What you do:
In a food processor, process the cookies until the are a fine texture. Then add the butter and milk; process some more.
Press the crust mixture into a buttered pie or flan dish. Chuck it in the fridge for an hour to harden and set.
For the filling; add the peanut butter and cream to a small saucepan, then mix/whisk over low heat until it's combined. Let it cool. While that's cooling, mix the cream cheese and sugar in a bowl with an electric mixers (you know, the kind with the beaters you licked as a kid?), until it's smooth. Then stir in the peanut butter mixture thoroughly.
Put the filling into the crust (duh), then chuck it all in the freezer overnight.
The next day...: Just before serving, make the hot chocolate sauce. Put the dark chocolate and butter and cream in a small saucepan and heat slowly while stirring (you don't need a double boiler for this).
Now, in order to get the frozen cheesecake out of the dish it's in you'll want to fill a sink with about an inch of hot water. Carefully place the dish with the cheesecake in the hot water (it'll float, trust me) for about 45 secs to a min. Remove from the water. Then just pop the frozen cheesecake out of the dish to slice it up, no worries. The hot water melts the butter that you buttered the dish with while still keeping the crust and filling frozen. Neat trick, eh?
Then (here's the easy part): slice the frozen cheesecake and top with the hot chocolate sauce.
Oh yeah, this hot chocolate sauce can be used for LOTS of things; use your imagination!