Chocolate Cake

 

 Ingredients

 

- Crust
Vegetable-oil cooking spray
1 cup (120 g) Finely Ground Chocolate Wafer Cookies
2 tbs Unsalted Butter - melted
2 tbs Sugar

 

- Filling
120 g Semisweet Chocolate (55%-61% cacao) - finely chopped
4 packages (240 g each) Cream Cheese - room temperature
1 1/2 cups sugar
Pinch of Coarse Salt
1 tes Pure Vanilla Extract
4 large Eggs - room temperature
1/2 cup Smooth Peanut Butter

 

 Directions

 

 Crust
1. Preheat oven to 325°C. 
2. Wrap the bottom and outside of a 23 cm springform pan with a double layer of foil. 
3. Coat bottom of a pan with cooking spray, and line with parchment. 
4. Spray the parchment.
5. Stir together cookie crumbs, butter, and sugar in a medium sized bowl. 
5. Press mixture firmly into the bottom of the pan, and bake until firm (about 10 minutes). 
6. Let cool completely in the pan on wire rack.

- Filling
1. Melt chocolate in a bowl.
2. Set over a saucepan of simmering water. 
3. Let cool. 
4. Beat cream cheese with a mixer at a medium speed until fluffy (about 3 minutes). 
5. Reduce speed to low.
6. Beat in the sugar in at a slow steady stream until combined. 
7. Beat in salt and vanilla until thoroughly combined and completely smooth. 
8. Add eggs (1 at a time) beating until mixed, after each addition (do not overmix).
9. Divide cream-cheese filling in half. 10. Stir peanut butter into one half, stir melted chocolate into the other half. 
11. Ladle 1 cup peanut butter filling into center of the crust, and tap the pan gently on a counter to settle.
12. Ladle 1 cup chocolate filling directly on top of the peanut butter filling. 
13. Repeat "Step 12" switching to half-cup amounts. Continue to ladle fillings into crust, alternating them until all of each filling is used.
14. Bring a kettle of water to a boil.
15. Set the cake pan in a large roasting pan, and transfer to oven. 16. Carefully pour boiling water into roasting pan, to reach halfway up the sides of cake pan. 
17. Bake until the cake is set but still slightly wobbly at the center (about 1 hour 20 minutes). 
18. Let cool completely in a pan on wire rack. 
19. Refrigerate cake in a pan until cold (at least 6 hours up to overnight). 
20. Before unmolding, run a knife around the edge of the cake. 
21. Pour glaze over the top of the cake, smoothing with an offset spatula and letting it drip down the sides.
22. Serve the cake.