Chocolate peanut butter cheesecake bars + "Man of Steel"

I've just had a delightful surprise during my daily visit to "Awards Daily": the lovely Sasha Stone posted not one, but two versions of the "Man of Steel" teaser, one voiced over by Kevin Costner (Jonathan Kent) and the other by the always amazing Russel Crowe, who will be playing Jor-El - if that isn't reason enough to anxiously wait for that movie I do not know what is. :)

The beautiful teaser comes with some cheesecake, a delicious peanut butter version by the always amazing Nigella Lawson.
To me, the chocolate glaze was unnecessary on the dulce de leche cheesecake bars I made a while ago, but here it’s perfect: the peanut butter has a slightly salty flavor and the milk chocolate compliments it beautifully.

Chocolate peanut butter cheesecake bars
adapted from the magnificent Nigella Kitchen: Recipes from the Heart of the Home

Base:
140g digestive biscuits
2 ½ tablespoons (35g) unsalted butter, softened

Filling:
300g cream cheese
2 eggs
2 egg yolks
2/3 cup (133g) granulated sugar
1/3 cup (80ml) sour cream*
2/3 cup smooth peanut butter

Topping:
2/3 cup (160ml) sour cream
2/3 cup (120g) milk chocolate chips
1 ½ tablespoons brown sugar

Preheat the oven to 160°C/325°F. Lightly butter a 20cm (8in) square baking pan then line the bottom and sides with 2 pieces of foil, leaving a 5cm (2in) overhang on two opposite sides. Butter the foil as well.
Base: process the biscuits until ground then add the butter; process again until mixture resembles wet sand. Turn it out into the prepared pan and press into the bottom to make the crust. Put in the fridge while you make the filling.
Filing: place the cream cheese, eggs, egg yolks, sugar, sour cream, peanut butter and vanilla in the clean bowl of the food processor and process until very smooth. Pour into the base bake for 1 hour, though check after 50 minutes: the top – only – should feel set and dry.
Take the cheesecake out of the oven while you make the topping.
Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat. Spoon and spread the topping very gently over the top of the cheesecake, then put it back in the oven for a final 10 minutes**.
Once out of the oven, let the cheesecake cool completely in the pan over a wire rack, then cover and refrigerate overnight.
Carefully lift cheesecake from pan using foil overhangs and cut into 16 squares.

* homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)

** mine looked exactly the same after 10 minutes, so I baked it for 22 (until matte and firmer)

Makes 16