Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 0.5 cup (115g) unsalted butter, melted
  • 2 tbsp (25g) brown sugar
  • 0.25 tsp (1.5g) salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15g) salted butter, room temperature
  • 1 tsp (5g) flaky sea salt

Instructions:

  1. Combine graham cracker crumbs, melted butter, brown sugar, and salt in a bowl. Stir until the mixture resembles wet sand.
  2. Press the crust mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup. Freeze for 10 minutes.
  3. Beat softened cream cheese until smooth. Gradually incorporate peanut butter and powdered sugar on medium speed until smooth. Fold in vanilla extract.
  4. Spread the peanut butter filling evenly over the chilled crust, smoothing the top.
  5. Heat heavy cream in the microwave in 30-second bursts until it just begins to simmer. Pour hot cream over chopped chocolate and let sit for 5 minutes.
  6. Stir the chocolate and cream gently from the center outward until glossy. Stir in salted butter and pour the ganache over the peanut butter layer.
  7. Sprinkle flaky sea salt across the top. Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight.