Cheesecake With Chocolate, Caramel And Peanut Topping

• 7 tbsp butter
• 10 1/2 oz package chocolate cookies or chocolate graham crackers, smashed into crumbs
• 1 cup sour cream
• 1 cup heavy cream
• 1 1/4 cups sugar
• 3 tbsp cornstarch
• 2 1/4 cups (18 oz) mascarpone cheese
• 4 medium eggs
• 1 3/4 oz dark chocolate, chopped
• 1/2 cup unsalted peanuts

1. Heat oven to 350u0b0F. Melt the butter and mix with the smashed cookies. Tightly wrap foil around the sides and base of a 10 inch springform pan. Grease the inside and press the cookie mixture onto the base.
2. Mix together the sour cream, 1/4 cup heavy cream, 1 cup sugar, cornstarch and mascarpone cheese. Separate 1 egg and beat the white until stiff. Lightly beat the yolk with 3 remaining eggs and fold into the cream mixture and then carefully fold in the beaten egg white. Spread over the base.
3. Pour hot water into a roasting pan to 1 inch. Place the foil-wrapped pan into the water and bake for 50-60 minutes. Remove cheesecake from the water and oven and allow to cool.
4. For the chocolate sauce, 1/3 cup heavy cream in a saucepan until just simmering. Remove from heat and stir in the chopped chocolate until smooth. Pour into a small bowl and allow to cool.
5. For the caramel sauce, heat 1/4 cup sugar in a saucepan until caramelized, stir in the remaining cream and simmer on a low heat. Toast the peanuts in a dry frying pan until golden brown.
6. Release cheesecake from the springform pan. Serve slices with the chocolate sauce, caramel sauce and roasted peanuts.

butter, chocolate cookies, sour cream, heavy cream, sugar, cornstarch, mascarpone cheese, eggs, chocolate, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/17757 (may not work)