A bonus recipe that is probably my second most requested recipe. Make this Peanut Butter Cheesecake today. Seriously.
Preheat oven to 325 degrees F.
Set a large tea kettle of water to boil.
Use a 9-inch springform pan. Tear off a rectangular piece of 18-inch aluminum foil, and wrap it underneath the springform bottom and fold up along sides of pan, creating a water-tight barrier. It’s a good idea to use a second piece of foil to ensure water tightness.
Inside the pan, brush bottom and sides with melted butter. Drop in crumbs, and tilt the pan around to coat bottom and sides with crumbs evenly. Press crumbs into place.
Beat cream cheese until smooth. Add sugar cheese and beat about 3 minutes on low speed. Add peanut butter and beat until combined.
Add eggs one at a time and beat until incorporated. Add vanilla extract, mix. Add heavy cream, mix. Add a pinch of salt. After ensuring all ingredients are mixed evenly and thoroughly, pour mixture into the prepared pan.
Place springform pan into a roasting pan.
Place roasting pan on middle rack in oven, securely, and pour enough boiling water to go half way up side of springform.
Bake for 55-60 minutes. Doing the jiggle test: gently shaking the springform pan, the outside of cake will appear firm but the center will jiggle like Jell-O, and the top will not look browned, thus giving the appearance that it is underdone. But this is what you want because the hot cheesecake will continue to cook.
Turn off oven. Use a wooden spoon to open keep the oven door ajar a couple inches in order to cool. Leave cheesecake in oven for an hour.
Remove springform pan from roasting pan, place on rack on counter to cool to room temperature for 2-4 hours.
Cover and refrigerate for at least four hours or overnight. Optionally, drizzle melted chocolate over the top.