CRUST: 1/3 c Cream
1 Box GS Tagalong Cookies 1 ts Vanilla
CAKE: 1 1/3 c Peanut butter
2 lb Cream cheese GLAZE:
1 1/4 c Sugar 8 oz Semi sweet chocolate
2 tb Flour 1 c Cream
4 Whole eggs 1 ts Vanilla
2 Egg yolks 1 c Chopped peanuts
CRUST: Crush cookies in food processor. Press crumbs into bottom of
10″ spring form pan.
CAKE: Preheat oven to 425F. Beat cream cheese until smooth. Add sugar,
flour, whole eggs, egg yolks, cream and vanilla. Beat until very
smooth, scraping sides frequently. Pour filling over cookie crust.
Bake for 15 minutes at 425F. Reduce oven temperature to 225F and bake
for 50 minutes. Increase temperature to 350F and bake for 7 minutes.
Place hot cake in refrigerator to cool overnight.
GLAZE: Heat chocolate, cream and vanilla in microwave on high for
1-1/2 minutes. Whisk to blend completely. Place cake on serving
plate. Ice top and sides of cake with glaze. Press chopped peanuts
into sides for decoration.
Yields
1 cake