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Buckeye Cheesecake

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Ingredients
  

Crust:

  • 1 1 /2 c. graham cracker crumbs
  • 1 T sugar
  • 6 T melted butter

Cheesecake:

  • Four 8-ounce packages PHILADELPHIA cream cheese at room temperature
  • 1⅔ cups sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • ¾ cup heavy whipping cream

Peanut Butter Layer

  • 8 ounces cream cheese soft
  • ½ cup creamy peanut butter
  • 1 cup whole milk
  • 3.4 ounce box instant vanilla pudding
  • 1 cup cool whip

Chocolate Layer

  • 12 ounces Ghirardelli semisweet chocolate bars chopped
  • 2 cups heavy cream

Peanut Butter Decorations

  • ½ cup peanut butter

Instructions
 

Crust:

  • Combine all ingredients and press into a 9 inch springform pan.
  • Bake at 350 for 8 minutes. Let cool.

Cheesecake:

  • In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
  • Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  • Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
  • Blend in the eggs, one at a time, beating well after each.
  • Beat in the cream just until completely blended.
  • The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
  • Wrap the sides & bottom of the pan in aluminum foil.
  • Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform.
  • Alternatively, you can bake the cheesecake in a cheesecake moat pan which I LOVE!!!!
  • Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes).
  • Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.

Peanut Butter Layer

  • Electric mix everything until fluffy.
  • Spread it onto the chilled cheesecake and keep in fridge to set up.

Chocolate Layer

  • Heat cream to a boil and pour over the chocolate bars.
  • Let sit a minute and then whisk until smooth.
  • Let thicken and cool a few minutes.
  • Pour over peanut butter layer and return cake to the fridge until chocolate is set.
  • To decorate the cake, pipe the peanut butter into flower shapes and top with homemade buckeyes!