Chocolate Cheesecake with Condensed Milk

How to make CHOCOLATE CHEESECAKE WITH CONDENSED MILK:

• Process the peanuts and biscuits in a food processor.
• Add the melted and slightly cooled butter.
• You will get a sandy, moist dough. If necessary, add a tablespoon of milk to bind it better.
• Melt the chocolate together with the cream and condensed milk over a low heat.
• When the mixture is homogeneous, refrigerate and proceed to the next step.
• Preheat the oven to medium at roughly 150 C degrees (300 F).
• Blend the cream cheese together with the mascarpone and flour for 1-2 minutes until smooth.
• Add the eggs one at a time and mix well after each addition.
• Finally, add the salt and vanilla extract and mix.
• Divide this cream into two approximately equal parts.
• In one part, put one third of the chocolate cream, and in the other put the remaining two thirds.
• Place the darker cream on top of the biscuit crust and bake in the oven for 15 minutes until slightly set.
• Carefully pour the lighter colored layer around the edges.
• Put the chocolate cheesecake back in the oven and bake for another 30-35 minutes.
• It should not brown on the surface but remain slightly liquid in the centre.
• Let it cool in the oven to avoid cracking.
• After 2 hours, transfer it to the refrigerator.
• Cut the cheesecake with a knife with a hot blade and decorate each slice with caramel sauce and chocolate truffles. These are optional of course because it's super good without them. Enjoy!