Recipe Station

The total time it takes to create this magical dessert is four hours. In the end, you'll have a nine-inch pie of  chocolatey, creamy goodness. Think of it as a Costco size version of a Reese's Peanut Butter Cup.

What You Will Need:

CHOCOLATE CRUST

• 4 ounces semisweet chocolate, chopped (1/2 cup)
• 1/2 stick unsalted butter, cut into tablespoons
• 8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)

PEANUT BUTTER FILLING

• 8 ounces cream cheese, softened (1 cup)
• 1 cup chunky peanut butter
• 1/2 cup sugar
• 2 teaspoons pure vanilla extract
• 1 cup well-chilled heavy cream
• 3/4 cup salted roasted peanuts, chopped
• Kosher salt

CHOCOLATE TOPPING

• 4 ounces semisweet chocolate, chopped (1/2 cup)
• 1/2 cup heavy cream

How To Prepare:

1. Preheat the oven to 375°. Combine the chocolate and butter and microwave in 20-second intervals until the chocolate is melted. Then stir in the cookie crumbs.

2. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools. 

3. In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended.

4. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts.

5. Spoon the filling into the crust, smoothing the surface.

6. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

Article Source: Food and Wine