75g unsalted butter, melted
175g peanut biscuits (eg. Leibniz)
For the Filling
8 ounces (800g) Philadelphia cream cheese, softened
1 cup (200g) sugar
3 Tbsp cornstarch
3 eggs, medium size
4 Tbsp baking cocoa
1 cup whipping cream
For the Caramel
2/3 cup (125g) sugar
3 Tbsp unsalted butter
1/3 cup whipping cream
For the Chocolate Glaze
1/2 cup whipping cream
3,5 oz (100g) bittersweet chocolate
2 Tbsp coconut fat
1. Preheat the oven to165°C (325°F). Butter and flour a 23 cm (9 inch) springform. Place the springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
2. Place the peanut biscuits in a large ziplock bag and crush it with a rolling pin into fine crumbs.
3. In a medium bowl, combine crushed peanut biscuits with melted butter. Press onto the bottom of the prepared pan. Refrigerate.
MAKE THE FILLING
4. In a large bowl, combine cream cheese and sugar until smooth. Beat in cornstarch; add eggs; beat on medium speed just until combined.
5. Remove 1/3 of cream cheese, in a medium bowl. Stir in cocoa.
6. In a large bowl, whip cream till thick. Gently, fold 1/3 of cream in the cream cheese-cocoa mixture. Stir the remaining cream in the cream cheese-eggs mixture.
7. Pour the cream chese-cocoa mixture in the prepared pan, over bicuits crust and gently smooth with an offset spatula. Pour the second layer of cheese cream-eggs and gently smooth with an offset spatula.
8. Place springform pan in a large backing pan. Add 2,5 cm (1 inch) of hot water to larger pan. Bake for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 20 minutes (leave the cake in the springform). Refrigerate over night.
MAKE THE CARAMEL
9. In a saucepan, stir together the sugar and 2 tablespoons water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil until it turns a deep amber.
10. Remove it from the heat. Carefully pour the hot cream into the caramel. It will bubble up. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring. Pour over the cake.
MAKE THE CHOCOLATE GLAZE
11. In a small saucepan over medium high heat, bring cream to a boil. Remove from heat. Add chocolate and coconut fat. Stir until all chocolate is melted and the glaze is glossy. Let cool. Pour over the caramel layer.
''The heart, like the stomach, wants a varied diet.''- Gustave Flaubert