Kitchen Stories: Peanut Butter Torte

Cake for those who feel in love and want to celebrate with their significant other the Valentino with a homemade cheesecake.
Cake, like love: sweet, soft, velvety, tender, biscuit but bitter, salty, crunchy, tough. Just like love, has it all!
The analytical and detailed step-by-step, you can make and enjoy a romantic mood.
Yours!

work: 45′

time: 5h:45′

difficult:

Ingredients (10 servings) 24 biscuits stuffed with chocolate, type OREO 50 gr (1.8 oz) melted butter but cold a shot of liqueur 400 gr (14.1 oz) sour cream 200 gr (7.1 oz) icing sugar 350 gr (12.3 oz) cream cheese 100 gr (3.5 oz) chopped dark chocolate or chocolate chips 200 gr (7.1 oz) peanut butter 200 gr (7.1 oz) salted peanuts	Crumble cookies in blender to make powder. Wet them with melted butter and stir with a fork to make it look like wet sand.	Pour them into an opening form Ø26 cm (Ø10.2 in) and press it with the base of a glass, to make a flat layer. Lift ~2 cm (0.8") on the sides of the form, pressing with our fingers. Bake in preheated oven, at 180°C (356°F, Gas 4.2) for 10'. Take the form from the oven and let it cool.
On the multi blender you break the peanuts into smaller pieces without melting them. Finely chop with the knife the dark chocolate.	In the same time whip the cream in the mixer with the icing sugar until whipped cream. Add the cheese cream. Beat again. From broken peanuts keep aside 4 tablespoons for garnish and stir in the remaining cheese/cream mixture. Continue adding the peanut butter and the chopped chocolate.	Stir gently to mix the filling and pour onto the baked base form.
With the back of a spoon spread across the surface of the cookies. Put the form in the refrigerator for 4 hours, until the cream cools enough to put on the overlay.	Ganache 100 gr (3.5 oz) black chocolate 100 gr (3.5 oz) sour cream	In boiling water put a bowl in -without the base touching the water- and break the chocolate into pieces. Also, in small saucepan, put the sour cream to boil. When the chocolate begins to melt, pour over the hot sour cream…
…stirring vigorously with a spatula until homogeneous both materials and polish the ganache.	Pour onto the surface of the filling of the cake, spreading it tenderly with a metal spatula or a knife blade.	Sprinkle with crushed peanuts and put it back in the refrigerator for ~20 minutes, until the chocolate coating is stabilized. Decorate with red hearts from sugar paste. Unbutton the sides of the form and serve.