Vessy’s Gourmet kitchen

1. Crush your graham crackers and mix with the melted butter and press to shape the crust over a parchment paper; bake at 350 F for 5 mins; let cool;
2. Beat cream cheese with sugar and vanilla until smooth as you scrape the edges; then add the eggs and heavy whipping cream and beat for 1-2 mins until well incorporated; (don’t overbeat the eggs so cheesecake doesn’t crack);
3. Split batter in two halves and mix one half with the peanut butter and melted chocolate;
4. Start pouring as you rotate the two batters and help spread with a spoon as shown in the video; do a little swirl on top;
5. Wrap cheesecake in aluminum foil to prevent any water getting inside the springform and make the crust soggy;
6. Bake in a water bath at 350 F for about an hour and a half; center should be jiggly;
7. Let cool completely at a room temperature then transfer into the fridge for at least 5 hours or overnight;
8. Once cheesecake has cooled completely, melt some chocolate with coconut oil and pour over, push the chocolate over the edges to create a drip effect and indulge!