4-Inch Chocolate Peanut Butter Cheesecake - cooking recipe

Ingredients

Pretzel Crust
1/2 cup crushed pretzel
2 tablespoons butter, melted
Filling
6 ounces cream cheese
2 1/2 tablespoons brown sugar
3/4 teaspoon cornstarch
1/4 cup chocolate chips, melted
3 tablespoons peanut butter
4 tablespoons egg substitute
1/4 teaspoon vanilla extract
3 teaspoons peanuts (optional)
Topping
4 tablespoons white chocolate chips
1 1/4 teaspoons peanut butter
1 teaspoon chocolate, melted

Preparation

Crust: Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.
Filling: Combine cream cheese, brown sugar, and cornstarch. Beat until smooth.
Beat in melted chocolate, peanut butter, egg substitute and vanilla. Beat well after each addition.
Add peanuts if desired.
Bake at 350\u00b0F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
Remove cake from oven and run a knife around the inside edge of the pan.
Turn the oven off and return the cake to the oven for an additional 20 minutes.
Chill, uncovered, overnight.
Topping: In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.
Cool to lukewarm, then pour over cheesecake.
Drizzle strips of melted chocolate over the peanut butter mixture. Using a knife draw the dull side of the tip across the chocolate.
Chill till topping firms up.