for 8 servings
10 graham saltines
7 tablespoons butter, softened
24 oz cream cheese(680 g), relaxed
1 ½ cups powdered sugar(240 g)
1 teaspoon vanilla separate
1 ½ cups chocolate chips(265 g), dissolved
2 cups peanut butter(480 g), dissolved
1 cup confectioners sugar(120 g)
Spot graham wafers into a plastic pack and smash them into fine pieces with a moving pin.
Empty the graham saltine scraps into a bowl and join with softened spread, blending until the surface resembles somewhat wet sand.
Press the graham saltine scraps in an even layer into the base of a 9-inch (23 cm) springform skillet. Refrigerate.
In an enormous bowl, combine mellowed cream cheddar until smooth.
Include the powdered sugar and keep on blending until there are no irregularities.
Include the vanilla and softened chocolate and blend until the shading is even.
Pour the blend over the graham saltine covering in the springform skillet. Utilizing a spatula or spoon, smooth the top. Refrigerate.
In an enormous bowl, combine liquefied nutty spread and confectioner’s sugar.
Pour blend over cheesecake in springform skillet. Utilize a blade or spatula to spread uniformly and smooth the top.
Refrigerate for 2-4 hours.