Yield: 8-10 servings

Prep Time: 2 hours

Level: Medium

Ingredients:

Base:
3 cups ground tea biscuits
3 tablespoons cocoa
5 ounces butter, melted
4 tablespoons milk

Filling:
5 eggs
2 containers Tnuva Premium Cheese Spread, Original Flavor
3 tablespoons instant vanilla pudding
1 ¾ cups sour cream
2/3 cup powdered sugar
1 cup natural peanut butter

Frosting:
1 8-ounce carton heavy cream
7 ounces dark chocolate
8 teaspoons natural peanut butter

Instructions:

1. Preheat oven to 325 ⁰F and place a tray with boiling water on the bottom rack.
2. Put the ingredients for the base in a food processor and pulse until you have the consistency of fine crumbs. Transfer to a spring form pan and press onto the bottom and up the sides to a height of about an inch.
3. Put all the filling ingredients except for the peanut butter in a mixer bowl. Beat for about 2 minutes until smooth. Add the peanut butter and beat for another 2 minutes.
4. Pour the batter on top of the base. Bake for an hour, or until the sides are set and the center is still soft. Turn off the oven and close the door, leaving the cake inside for another ½ hour until set. Remove from oven and let cool to room temperature.
5. Put the heavy cream and the dark chocolate in a double boiler or in the microwave, and heat until melted. Whisk until smooth. Let cool for a minute or two, and pour over the cake. Drop peanut butter by spoonfuls all around, and swirl with a knife for a marbleized effect.
6. Cover and keep refrigerated until serving.