Ingredients:

  • 2 cups (200g) crushed graham crackers
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1 cup (250g) cream cheese, softened
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15g) unsalted butter, room temperature

Instructions:

  1. Combine crushed crackers, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon until level. Place in the freezer for 10 minutes.
  2. Beat the softened cream cheese and peanut butter together until smooth. Gradually add powdered sugar and vanilla extract on low speed until fully incorporated.
  3. Spread the peanut butter filling evenly over the chilled crust, smoothing the top with a spatula.
  4. Heat heavy cream in the microwave until it begins to simmer. Pour over chocolate chips and let sit for 5 minutes.
  5. Stir the chocolate mixture gently until glossy, then stir in the room-temperature butter.
  6. Pour the ganache over the filling, tilting the pan to coat the edges. Refrigerate for at least 4 hours.