CRUST:
1 Box GS Tagalong Cookies
CAKE:
2 lb Cream cheese
1 1/4 c Sugar
2 tb Flour
4 Whole eggs
2 Egg yolks
1/3 c Cream
1 ts Vanilla
1 1/3 c Peanut butter
GLAZE:
8 oz Semi sweet chocolate
1 c Cream
1 ts Vanilla
1 c Chopped peanuts
CRUST: Crush cookies in food processor. Press crumbs into bottom of 10″
spring form pan.
CAKE: Preheat oven to 425F. Beat cream cheese until smooth. Add sugar,
flour, whole eggs, egg yolks, cream and vanilla. Beat until very smooth,
scraping sides frequently. Pour filling over cookie crust. Bake for 15
minutes at 425F. Reduce oven temperature to 225F and bake for 50 minutes.
Increase temperature to 350F and bake for 7 minutes. Place hot cake in
refrigerator to cool overnight.
GLAZE: Heat chocolate, cream and vanilla in microwave on high for 1-1/2
minutes. Whisk to blend completely. Place cake on serving plate. Ice top
and sides of cake with glaze. Press chopped peanuts into sides for
decoration.
Yields
1 Cake