Mini Peanut Butter Chocolate Cheesecake – Worth the Effort

These are better than they look believe it or not.  The ganache is bittersweet Ghiardelli, the cheesecake is peanut butter, and the crust is Oreo crumbs.

If you decide to make these lovelies, prepare to exercise your patience and a food processor is a big plus.  I have neither, but I managed to turn these out anyway.

It probably took me the longest to chop the chocolate and to turn the Oreos into crumbs, but modern machinery would probably make quicker work of both those tasks.

Peanut buttery with a bittersweet chocolate ganache on top, it’s a great combination.  I’d recommend silicone pans for these – they pop out great that way.  I probably should have let the ganache set a bit more before I piped it, but now we’re back to the lack of patience.

Want to make these?  Head over to Go Bold With Butter for the recipe.  Enjoy!