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### Instructions
**1. Prepare the crust:**
Preheat the oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, sugar, melted butter, and cocoa powder (if using). Mix until all the crumbs are coated, then press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it down tightly and evenly. Bake for 10 minutes, then set aside to cool while you prepare the cheesecake filling.
**2. Make the cheesecake filling:**
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and vanilla extract, continuing to beat until combined. One at a time, add the eggs, mixing well after each addition. Stir in the sour cream and heavy cream until fully incorporated. Sift the cocoa powder into the mixture and beat until the filling is smooth.
**3. Add the peanut butter swirl:**
In a separate small bowl, combine the peanut butter and powdered sugar. Warm the mixture in the microwave for 20-30 seconds to make it easier to swirl. Spoon the peanut butter mixture over the top of the cheesecake batter in several dollops. Using a knife or skewer, gently swirl the peanut butter into the cheesecake batter to create a marbled effect.
**4. Bake the cheesecake:**
Carefully pour the cheesecake filling over the cooled crust in the springform pan. Place the pan on a baking sheet to catch any drips and bake for 50-60 minutes. The cheesecake should be set around the edges but slightly wobbly in the center. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Afterward, remove the cheesecake and allow it to cool to room temperature before transferring it to the fridge. Chill for at least 4 hours, or preferably overnight, to set.
**5. Prepare the chocolate ganache:**
While the cheesecake is chilling, prepare the chocolate ganache topping. In a small saucepan, heat ½ cup heavy cream until it begins to simmer. Remove from the heat and stir in 4 ounces of chopped semisweet chocolate until smooth. Let the ganache cool slightly before drizzling it over the chilled cheesecake.
**6. Assemble and serve:**
Once the cheesecake is fully chilled, remove it from the springform pan. Drizzle the chocolate ganache over the top and garnish with crushed peanuts for added crunch and flavor. For an extra indulgence, top with whipped cream. Slice and serve to your guests—or treat yourself to a luxurious slice of bliss.
### Why This Cheesecake Will Be Your New Favorite
This Velvety Chocolate Peanut Butter Bliss Cheesecake is not just a dessert; it’s an experience. Each bite offers a creamy, melt-in-your-mouth texture, with the luscious chocolate and peanut butter flavors complementing each other perfectly. Whether you’re enjoying it for a special occasion or simply because you deserve it, this cheesecake is a luxurious indulgence you won’t soon forget.
With its stunning presentation and irresistible taste, it’s bound to become a go-to recipe for any celebration. So go ahead—bake this showstopper and enjoy the bliss that comes with every bite!
### Tips for the Perfect Cheesecake
1. **Don’t skip the chilling time!** Letting the cheesecake chill in the fridge overnight will ensure a firmer texture and make it easier to slice.
2. **Room temperature ingredients.** Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps achieve a smoother, lump-free filling.
3. **Swirl with care.** Don’t over-swirl the peanut butter. You want a marbled effect, not a fully mixed batter, so a few gentle swirls will do the trick.
Now, grab your apron, gather your ingredients, and get ready to experience cheesecake bliss like never before!
