Place the chocolate chips in a heatproof bowl. In a small pot, heat the heavy cream until simmering.

Pour the warm cream over the chocolate and allow to melt. Stir until smooth, and then stir in the peanut butter. 

Use half in the cheesecake and half as a topping.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW