To prepare crust, combine crumbs, sugar and melted butter. Press firmly over bottom of a 9-inch springform pan. Bake crust in a 350F oven for 10 minutes then cool completely. To prepare filling, combine cream cheese, peanut butter and sugar with an electric mixer on high speed. Whip cream and fold into peanut butter mixture. Spoon into springform pan. To prepare topping, combine sugar, cream and vanilla in saucepan and stir. Place over medium-high heat and bring to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove pan from heat, add chocolate and butter. Stir with wooden spoon until chocolate has melted and mixture becomes quite shiny, about 5 minutes. Pour chocolate over filling, refrigerate at least 8 hours or overnight. From Mad Apples Restaurant, 2197 Bloor St. W., Toronto, Ontario. Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 96 13:02:13 UT From: Deborah Khnen
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|Serving Size: 1 Serving (665g)|
|Recipe Makes: 10|
|Calories from Fat: 1995 (82%)|
|Amt Per Serving||% DV|
|Total Fat 221.7g||296 %|
|Saturated Fat 118.8g||594 %|
|Monounsaturated Fat 60.5g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 635.5mg||196 %|
|Sodium 2109mg||73 %|
|Potassium 1053.7mg||28 %|
|Total Carbohydrate 79.6g||23 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 76.3g|
|Protein 43.1g||62 %|
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Calories per serving: 2425
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