Ingredients
- 4 eggs (whole)
- 2 egg yolks
- 1 box gs tagalong cookies
- 900 ml cream cheese
- 325 ml cream
- 300 gr peanut butter
- 250 gr sugar
- 250 gr semi-sweet chocolate
- 200 gr peanuts (chopped)
- 8 gr vanilla
- 5 gr flour
CRUST: Crush cookies in food processor. Press crumbs into bottom of 25 cm spring form pan. CAKE: Preheat oven to 220ºC . Beat cream cheese until smooth. Add sugar, flour, whole eggs, egg yolks, cream and vanilla. Beat until very smooth, scraping sides frequently. Pour filling over cookie crust. Bake for 15 minutes at 220ºC . Reduce oven temperature to 110ºC and bake for 50 minutes. Increase temperature to 180ºC and bake for 7 minutes. Place hot cake in refrigerator to cool overnight. GLAZE: Heat chocolate, cream and vanilla in microwave on high for 1- half minutes. Whisk to blend completely. Place cake on serving plate. Ice top and sides of cake with glaze. Press chopped peanuts into sides for decoration.
