Blackberry Farm Peanut Butter Cheesecake

Blackberry Farm Peanut Butter Cheesecake (Home version)

Yields 1 cheesecake, about 15 portions

• 9x13 inch casserole dish
  
• 650g Cream Cheese
  
• 600g Blackberry Farm Peanut Butter
  
• 200g Golden Cane Sugar
  
• 9 ea Sheets Bronze Gelatin
  
• 60g Vanilla Extract
  
• 570g Heavy Cream, whipped to soft peaks
  

Cream together cream cheese, sugar and peanut butter until smooth. Bloom the gelatin sheets in ice water until soft. Melt the gelatin in the vanilla extract and fold into the creamed mixture and then fold in the whipped cream. Pour into a 9x13 inch casserole pan. Allow to set in refrigerator for 2 hours. Garnish with dark chocolate and roasted peanuts.