Melt the butter in a sauce pan and cook till the milk solids separate and start to turn brown in colour. Once they turn a nice dark brown remove from the heat and set aside. This is our brown butter.
Take the peanut butter cookies and blitz them in the food processor. Add in the cocoa powder first and mix well, then the brown butter and blend together till it’s all well incorporated.
Remove on a 7″ spring form tin and spread around evenly to form the base. Pop it in the freezer for 15 minutes to set.
For the filling
Whip the cream in a bowl to soft peaks. Then whip the cream cheese in a separate bowl. Make sure it’s at room temperature.
Add in the peanut butter, vanilla extract and sweetener to the cream cheese and mix it all well. Then add in the whipped cream and fold it in using a spatula. Taste for sweetness.
Then pour the filling over the base once it’s set and let it cool for at least 6 hours in the fridge or overnight. If you plan to keep it overnight then wrap the top in cling film.
For the ganache
Chop the chocolate into small pieces and place in a bowl. In a saucepan heat 100ml of cream to a simmer and pour over the chocolate.
Mix it all well till you get a nice smooth ganache. Add stevia or sweetener of choice and sweeten to taste.
Allow the ganache to cool before pouring over the set cheesecake.
Let it cool for at least 1-2 hours in the fridge before serving.
To pop the spring form tin take a kitchen towel and wet it. Squeeze all the water out and microwave it for 20 seconds. Then wrap the cake tin in that towel for a few seconds and then release the spring form tin.
To cut slices dip your knife in hot water, wipe it clean and slice. Then dip again in hot water, wipe clean and make the second cut.