Chocolate Peanut Butter Cheesecake Bars

For the Crust:

• 24 cream-filled chocolate sandwich cookies, such as Oreos (about 9ounces; 255 g)

• 6 tablespoons (85 g) unsalted butter, melted

For the Cheesecake:

• 8 ounces (226 g) cream cheese, softened

• 1/2 cup confectioners' sugar (2 1/3 ounces; 67 g)

• 1/3 cup sweetened creamy peanut butter (such as Skippy or Peter Pan) (3 ounces; 83 g)

• 3/4 teaspoon vanilla extract

• 1/2 cup heavy whipping cream (120 ml), chilled

For the Topping:

• 5 ounces (142 g) semisweet chocolate (60% cacao), finely chopped (about 3/4 cup)

• 1/3 cup (80 ml) heavy whipping cream

• 1 tablespoon (15 ml) light corn syrup

• Chopped salted roasted peanuts, for sprinkling

• Flaky sea salt, such as Maldon, for garnish (optional)

Directions

1. For the Crust:

   Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on all sides.

2. In a food processor, process chocolate sandwich cookies until finely ground, about 12 to 14 pulses. Add butter and pulse until well combined and evenly moistened, 4 to 6 pulses. Using a straight-sided measuring cup or the bottom of a glass, firmly press cookie mixture evenly over bottom of prepared pan. Chill, uncovered, in freezer while preparing filling.

3. For the Cheesecake:

   In a large bowl with a hand-held electric mixer, or in the bowl of a stand mixer fitted with whisk attachment, beat cream cheese on medium speed until smooth and creamy, 2 to 3 minutes, scraping sides of bowl as needed. Add confectioners' sugar, peanut butter, and vanilla, and beat on medium speed until smooth and combined, about 1 minute.

4. In a separate large bowl, whisk cream by hand until stiff peaks form, 2 to 3 minutes. Fold whipped cream into cream cheese mixture in two additions until combined; spread evenly over prepared crust. Loosely cover with plastic wrap and refrigerate until set, about 4 hours.

5. For the Topping:

   After peanut butter mixture has set, fill a medium saucepan with 1 inch of water, bring to a boil over medium-high heat, then reduce to a simmer. In a medium heatproof bowl, add chocolate, cream, and corn syrup. Place bowl with chocolate over simmering water and cook, stirring frequently with rubber spatula, until melted and smooth, 2 to 3 minutes. Let cool, off-heat, for 5 minutes. Spread chocolate mixture evenly over chilled cheesecake bars, then sprinkle evenly with peanuts. Refrigerate, uncovered, until firm, about 1 hour.

6. Using overhanging aluminum foil as handles, lift cheesecake from pan. Using a small knife or small offset spatula, loosen sides of cheesecake from aluminum foil. Cut into 16 (2-inch) squares, wiping knife clean between each cut. Garnish with flaky sea salt, if using. Serve.

Equipment

8-inch square baking pan, food processor, hand mixer or stand mixer with whisk attachment, medium saucepan, offset spatula

Mango Sago

https://www.youtube.com/watch?v=HniWhWEwssk

Carrot Poriyal

Oil - 1 tbsp.

Mustard - 1/2 tsp

Urad Dhal - 1/2 tsp

Curry Leaves

Onion - 1/2 cup, diced

Green Chilli - 2, diced

Carrot - 2 cup, diced

Salt

Coconut - 1/4 cup, grated

Heat Oil in a medium pan.

Temper Mustard, Urad dhal and Curry Leaves.

Sauté Onion and Green Chilli until the Onion just turns translucent.

Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through.

Garnish with grated Coconut and turn off heat.