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Peanut Butter-Chocolate Cheesecake




Source of Recipe


unknown


Recipe Introduction


I made this cheesecake years ago and just rediscovered the recipe. I remember it being very good. Nowadays, I would use a bain marie to bake it and would probably use Nutter Butter or Pepperidge Farm Chessmen cookies for the crust.


List of Ingredients




CRUST:
12 oz. box Vanilla Wafers
1/2 c. sugar
2 T. butter, melted

FILLING:
1 lb. cream cheese, room temperature
1 1/2 c. sugar
6 oz. peanut butter (2/3 c.)
5 eggs
1/2 c. sour cream
2 t. lemon juice
3/4 c. chocolate chips

TOPPING:
1 c. sour cream
3/4 c. chocolate chips, melted
1/2 c. sugar


Recipe



Preheat oven to 350 degrees.

CRUST:
In a food processor combine ingredients until finely crushed and mixed. Press into a buttered 9-inch springform pan.

FILLING:
In a food processor combine all ingredients except for the chocolate chips and process until smooth. Add the chips and pulse 10 times. Pour into crust and bake for 70-80 minutes. Do not turn oven off. Cool for 15 minutes and add topping.

TOPPING:
Mix all ingredients and spread on cheesecake. Bake an additional 15 minutes. Cool completely and refrigerate 3 or more hours.