Peanut Butter Chocolate Cheesecake
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Better recipes, better meals.
A graham cracker and Oreo crumb crust holds a white-and-chocolate-swirled filling made with cream cheese and sour cream plus chocolate syrup.
Preheat oven to 350 degrees. In a medium bowl combine the graham cracker crumbs, chocolate cookie crumbs, and melted butter. Press the crumbs firmly on the bottom only of an 8" spring-form pan. Bake 6 minutes. Cool.
When the crust is cool, spread the peanut butter in a circle in the center of the crust. (Soften the peanut butter for 30 seconds in the microwave to make it easier to spread. Leave about an inch margin all around the sides.)
You'll need two separate bowls for the two fillings, one larger than the other. In the larger bowl, with an electric mixer, beat together the cream cheese, eggs, sour cream, sugar, and vanilla until smooth. Remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. Stir the chocolate syrup into this mixture.
Pour the larger bowl of filling into the pan evenly over the crust. Pour the chocolate filling onto the other filling and spread it out. Using the tip of a knife, swirl the chocolate into the white filling beneath it. A couple of passes should be enough.
Bake the cheesecake for 70 to 80 minutes or until it becomes firm in the center. Remove from the oven and allow it to cool. When the cheesecake is completely cool, soften the fudge topping in a double boiler or the microwave for a few seconds, and then spread it evenly over the cheesecake. Be sure to cover the entire surface of the filling.
Unwrap the chilled peanut butter cups and chop them into small chunks. Sprinkle the peanut butter cup pieces over the top of the cheesecake. Chill.
Notes:
A peanut butter & chocolate lover's dream.
Submitted By: vclowery
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