For the Peanut Butter Chocolate Cheesecake, whisk together the room-warm cream cheese, sugar, and peanut butter. Fold in the eggs one at a time until well incorporated.
Crumble the cookies and stir them with the melted butter, press them into a 22 cm cake pan and pour the cream cheese mixture on top.
Bake at 180 degrees for half an hour until the filling is firm. Cool completely.
Melt chocolate and coconut oil in a water bath or possibly in the microwave. Stir through. Pour the chocolate mixture over the curd cake, spread evenly.
Preparation Tip:
If you like, you can sprinkle the Peanutbutter-Chocolate Cheesecake with chopped peanuts.
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