Peanut Butter Cheesecake Stuffed Chocolate Loaf

Filling - Beat the cream cheese and peanut butter using a stand mixer, electric beater or whisk until smooth. Beat in egg until combined. Beat in remaining ingredients until smooth. Cover and refrigerate for 30 minutes.

Batter - Preheat oven to 180C/350F (fan forced / convection) or 200C / 390F (standard). Spray a loaf and line a loaf pan (23.5 x 13cm / 8½ x 4¼") with parchment / baking paper.

Batter - Whisk together flour, baking powder and sugar in a large bowl.

Batter - Melt butter in microwave in a large heatproof bowl, then whisk in oil and cocoa powder.

Batter - Whisk in eggs, yoghurt and vanilla into chocolate mixture. Pour mixture into flour and mix until just combine. Stir through chocolate chips.

Assembly - Remove Filling from fridge, give it a good mix to loosen it up – if it's too stiff, it will sink into the batter.

Assembly - Pour 1/3 of the batter into the loaf pan, smooth surface.

Assembly - Pour over the Filling and smooth surface.

Assembly - Add 2 tbsp hot water into remaining Batter, give it a quick mix to combine. Then pour batter over the Filling and smooth surface.

Baking - Bake for 15 minutes, then turn oven down to 160C/320F (fan forced / convection) or 180C / 350F (standard oven). Bake for 55 minutes, or until a skewer inserted into the top half of the cake comes out almost clean.

Baking - Stand for 15 minutes in the loaf pan before using parchment paper overhang to lift onto a cooling rack. Cool completely before slicing – it takes a few hours.

Optional - Optional: Drizzle with melted white chocolate and/or peanut butter white chocolate.