No-Bake Peanut Butter Cheesecake

Ingredients:

• 225 g soft cream cheese
• 1/3 cup sour cream
• 3/4 cup homogeneous peanut butter room temperature
• 1 tbsp plus 3 tbsp powdered sugar
• 1/3 cup coarsely chopped roasted peanuts
• One graham cracker crust diameter 22 cm.
• 1 cup heavy cream
• 1/4 cup cocoa powder
• Peanut butter granules, for decoration
• Chocolate sprinkles for decoration

Preparation:

1. Using a hand mixer, combine the cream cheese, sour cream, peanut butter, and 1 cup powdered sugar until smooth and creamy. Sprinkle the peanuts over the crust and spoon the cheesecake filling on top, smoothing it out and spreading it to the edges. Cover the cheesecake with plastic wrap, pressing it firmly onto the filling, and refrigerate for at least three hours.
2. In a medium bowl, whisk together the heavy cream, cocoa powder, and the remaining 3 tablespoons of powdered sugar until completely dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.
3. When the cheesecake is ready to be assembled, whip the heavy cream and cocoa powder mixture until medium peaks form. Place the whipped cream and cocoa powder in a zip-top bag and transfer it to one corner of the bag. Make a small hole in the corner of the whipped cream. Pipe the whipped cream in any pattern around the edges of the cake. Sprinkle the whipped cream with peanut butter chips and chocolate sprinkles. If you have any leftover whipped cream, serve it in a separate bowl.