Preparing food (in the photo forgot to put the egg :) ). I usually use cream Bonjour, once with Philadelphia tried, tasty and so and so.

In a blender grind into crumbs biscuits, 50g chocolate, salted peanuts and 30 g of butter. The resulting crumbs across the bottom of the microwave oven (I form 20 cm in diameter at the top) and tightly we stamp.

Mix in a mixer on low speed the cream cheese until smooth. Add the egg, sugar and whip. You can add any filler. For example, a couple of tablespoons of condensed milk or berry/fruit syrup (then sugar can be added). Fill it turns the consistency of a liquid sour cream. Pour into mold and put in the microwave on medium power for about 10 minutes. (The user manual to my microwave I have lost, so power in numbers, unfortunately, will not tell, but I think everyone should pick up their power/cooking time experimentally. When I prepared this cheesecake for the first time, I put on 7 minutes, after 2 hours in the fridge it was still watery - put another 5) remove and cool to room temperature.

To prepare the topping. In a saucepan on low heat mix the cream, chocolate, butter and sugar until smooth. Hot topping gently spread over the surface of cheesecake with a cooking brush. Send in the fridge for a few hours. I prefer to cook it on Friday night so Saturday morning Breakfast was ready tasty dessert.