Cheesecake With Chocolate, Caramel And Peanut Topping - cooking recipe

Ingredients

7 tbsp butter
10 1/2 oz package chocolate cookies or chocolate graham crackers, smashed into crumbs
1 cup sour cream
1 cup heavy cream
1 1/4 cups sugar
3 tbsp cornstarch
2 1/4 cups (18 oz) mascarpone cheese
4 medium eggs
1 3/4 oz dark chocolate, chopped
1/2 cup unsalted peanuts

Preparation

Heat oven to 350\u00b0F. Melt the butter and mix with the smashed cookies. Tightly wrap foil around the sides and base of a 10 inch springform pan. Grease the inside and press the cookie mixture onto the base.
Mix together the sour cream, 1/4 cup heavy cream, 1 cup sugar, cornstarch and mascarpone cheese. Separate 1 egg and beat the white until stiff. Lightly beat the yolk with 3 remaining eggs and fold into the cream mixture and then carefully fold in the beaten egg white. Spread over the base.
Pour hot water into a roasting pan to 1 inch. Place the foil-wrapped pan into the water and bake for 50-60 minutes. Remove cheesecake from the water and oven and allow to cool.
For the chocolate sauce, 1/3 cup heavy cream in a saucepan until just simmering. Remove from heat and stir in the chopped chocolate until smooth. Pour into a small bowl and allow to cool.
For the caramel sauce, heat 1/4 cup sugar in a saucepan until caramelized, stir in the remaining cream and simmer on a low heat. Toast the peanuts in a dry frying pan until golden brown.
Release cheesecake from the springform pan. Serve slices with the chocolate sauce, caramel sauce and roasted peanuts.