This dessert (which is what a Resses peanut butter cup that collides with a cheese cake and a S’more tastes like), is perfect for hot humid days. They key here is using a sturdy cookie or “biscuit” (cookies in British), that won’t get too soft or dissolve. Look in the cookie or ethnic section of the grocery for British or French cookies that are like this. Make a day ahead to get thoroughly set and chilled.
Pour 7 fl oz of the cream into a large bowl and place in the freezer for 30 minutes.
Pour the rest of the cream into a saucepan and bring to the boil. Remove from the heat and stir in the chocolate until you have a creamy ganache. Stir in the peanut butter, then set aside.
Mix the cream cheese with the chilled cream. Whip, using an electric whisk or a food processor, until thick.
Line a 9×5-inch loaf dish with plastic wrap. Cover the base and sides with the cream mixture. Add a layer of biscuits or graham crackers and spread with the chocolate and peanut butter ganache. Repeat these layers, then finish with a layer of biscuits. Refrigerate for at least 4 hours or up to 48.
Turn the cake out onto a plate and sprinkle with broken Oreo® cookies.
Recipe from Fridge Cakes by Jean-Luc Sady
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