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Chocolate Peanut Butter Cheesecake




Source of Recipe


ScarlettOne






List of Ingredients



• Crust:
  
• 24 chocolate wafer cookies
  
• 1/2 cup unsalted peanuts
  
• 1/4 cup sugar
  
• 5 tablespoons butter, melted
  
• Cheesecake:
  
• 4 packages cream cheese, softened
  
• 1 cup creamy peanut butter
  
• 1 cup sugar
  
• 1/4 cup flour
  
• 6 eggs
  
• 1 (16 ounce) container sour cream
  
• 2 teaspoons vanilla
  
• 3 ounces semi-sweet chocolate chips, melted and cooled to room temperature
  
• Topping:
  
• 3/4 cup fudge sauce
  






Instructions



1. Crust: Position rack in lower third of oven. Preheat oven to 325 degrees. Wrap bottom and sides of 9 inch springform pan with double layer foil. In a food processor, process cookies, peanuts and sugar until crumbs form. Transfer to a bowl and stir in butter. Press cookie mixture onto bottom and 1 inch up sides of pan.
   
2. Cheesecake: At medium speed beat cream cheese and peanut butter until light and fluffy (3 to 4 minutes). Add sugar and flour; beat until combined (approximately 2 minutes). Beat in eggs, one at a time. Beat in sour cream and vanilla. Transfer 1 cup of mixture to a bowl and add melted chocolate. Pour cream cheese mixture into pan. Swirl chocolate mixture into cream cheese mixture. Place pan inside large roasting pan. Place in oven. Fill roasting pan with water halfway up side of pan. Bake 1 hour and 15 minutes. Turn off oven. Let cheesecake stand in oven for 1 hour. Remove from water and run a knife around edges. Remove foil. Cool completely on rack. Refrigerate atleast 8 hours or overnight. Remove side of pan. Spread fudge sauce over cake (I heated in the microwave for 30 seconds or so and it spread easily).