Chocolate Peanut Butter Cheesecake

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English version along with Norwegian
Norsk: (English below) Nok en oppskrift fra den fantastiske Nigella Lawson. Jeg siterer henne: "This cake is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about". Ja, hun kan få sagt det. Her er det ikke spart på godsakene for å si det sånn....En uvanlig kake med helt unik smak..... Tror jeg har sagt nok....

English: Another recipe from the fantastic Nigella Lawson. She says: "This cake is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about". Yes, you can say that again. This cake is so full of goodies!...An unusual cake with unique taste....Enough said.....


INGREDIENSER / INGREDIENTS
Bunn / For the base
200 g Digestivekjeks / 200 g Digestive biscuits (7 oz)
50 g salte peanøtter / 50 g salted peanuts (1.7 oz)
100 g mørke sjokoladeknapper / 100 g dark chocolate chips (3.5 oz)
50 g mykt smør / 50 g soft butter (1.7 oz)
Fyll / For the filling
500 g Philadelphia ost / 500 g Philadelphia cheese (17.6 oz) 
3 egg / 3 eggs
3 eggeplommer / 3 egg yolks
200 g finmalt sukker / 200 g caster sugar (7 oz)
125 ml rømme el. matyoghurt / 125 ml sour cream or Greek yoghurt (1/2 cup)
250 g fint peanøttsmør / 250 g smooth peanut butter (8.8 oz)
Topping / For the topping
250 ml rømme el. matyoghurt / 250 ml sour cream or Greek yoghurt (1 cup)
100 g melkesjokolade / 100 g milk chocolate chips (3.5 oz)
30 g mykt brunt sukker / 30 g soft brown sugar (1 oz)


FREMGANGSMÅTE / METHOD
Norsk: (English below)
NB! Alle ingredienser bør være romtemperert før du begynner.
1. Smør en 23-24 cm springform og sett ovnen på 170 grader
2. Knus og bland kjeks, peanøtter, mørke sjokoladeknapper og smør i en food processor. Når det er godt blanet, press deigen jevnt ut i formen og opp langs sidene og sett i kjøleskapet mens du lager fyllet.
3. Bland kremost, egg, eggeplommer, sukker, rømme/yoghurt og peanøttsmør i en bakebolle, bruk enten food processor eller elektrisk håndvisp. Ha fyllet over den avkjølte kjeksbunnen of stek på midterste rille ved 170 grader i 45-50 minutter. Toppen av kaken skal være fast og tørr. Ta kaken ut av ovnen mens du lager toppingen.
4. Varm rømme/yoghurt, brunt sukker og melkesjokolade forsiktig over svak varme under omrøring til sjokoladen er smeltet og du har en jevn blanding. Spre dette over kaken, så forsiktig som mulig slik at ikke toppen sprekker. (Det eneste som skjer dersom den sprekker litt er at du får en litt marmorert kake). Sett tilbake i ovnen og stek i 10 minutter.
5. La kaken avkjøle i formen og sett den så i kjøleskapet, helst over natten. Ta den ut av kjøleskapet 10-15 minutter før den skal serveres

English:
NB!All ingredients should be at room temperature before you start
1. Butter a 23-24 cm (9"-10") springform tin and preheat the oven to 170 degrees Celcius (340 degrees Fahrenheit).
2. Process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor. Once it comes together in a clump, turn it out into the springform tin and press evenly into the bottom and up the sides to make the crunchy crust. Put in the fridge while you make the filling.
3. Using either a food processor or an electric hand-whisk, process the filling putting in the cream cheese, eggs, egg yolks, sugar, sour cream/yoghurt, and peanut butter mixing it until smooth. Pour the filling onto the chilled biscuit-base and bake at 170 degrees celcius on the middle rack for 45-50 minutes. The top of the cake should feel set and dry. Take the cheesecake out of the ove while you make the topping.
4. Warm the sour cream/yoghurt and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat. Spoon and spread the topping very gently over te top of the cake, being as careful as possible to avoid breaking the surface of the cheesecake. (The only thing that happens if it breaks a little is that you'll get a slightly marbelled cake). Put back into the oven and bake for another 10 minutes.
5. Let the cheesecake cool completely in the tin, before putting it to chill completely, preferably overnight. Take it out of the fridge 10-15 minutes before serving.

ENJOY!!!!!