This creamy, gooey caramel-filled cheesecake is topped with chocolate and peanuts, making cheesecake even better! It's a delicious dessert that combines a crunchy biscuit base with a rich filling and a smooth ganache topping.
1: Crush the biscuits, and add melted butter and mix well. Pour it into a 20cm springform cake tin.
2: For the caramel, add water and sugar together in a saucepan over medium heat and allow to turn gold. Add the cream slowly and whisk. Add butter, then set aside.
3: For the cheesecake, whisk the cream cheese, sugar, 3 eggs, cream, flour, and vanilla together in a bowl until smooth. Pour half the batter over the biscuit base, add the caramel and chopped peanuts, then pour the rest of the batter on top, covering the caramel with a spoon so it does not burn. Bake at 170°C for 50-55 minutes. It should have a jiggle.
4: For the ganache, melt chocolate and heavy cream in the microwave and add chopped peanuts.
5: Once the cheesecake has cooled completely, top it with the ganache and set in the fridge for 1 hour. Enjoy!
