Chocolate Peanut Butter Cheesecake
Crust:
22 chocolate creme filled cookies, crushed
8 Tbsp butter, melted
3/4 cup peanuts, chopped fine
Mix together cookie crumbs and nuts, toss with melted butter. Lightly press into bottom of spring-form pan. Refrigerate until time to bake.
Filling:
24 oz. cream cheese, softened
2/3 cup brown sugar
2 Tbsp corn starch
1 cup sour cream
5 eggs
2 tsp Godiva chocolate liquor (or vanilla ;) )
2/3 cup whipping cream
1 cup semi-sweet chocolate chips, melted
1 cup creamy peanut butter
2/3 cup peanuts, finely chopped
Cream together cream cheese, sugar, sour cream, and corn starch until smooth. Beat in eggs one at a time, then stir in flavoring and whipping cream. Divide batter into two bowls. Melt chocolate chips and stir into one half, set aside. Stir peanut butter and chopped peanuts into remaining cream cheese batter.
Spread half of the peanut butter mixture over the crust. Pour half of chocolate mixture over peanut butter mix. Spoon in remaining peanut butter batter and top with last of chocolate mixture. Swirl with a knife blade to marble, being careful not to disturb the crust.
Bake at 350 degrees for 15 minutes. Turn oven down to 215 degrees and bake for an additional 1 hour and 30 minutes, or until center of cheesecake no longer looks wet (not necessarily until firm though). Turn off oven and remove cheesecake, run knife around inside of pan, return cheesecake to oven for 30 minutes. Chill, uncovered, overnight.
Adapted from Cheesecake Extraordinaire's Chocolate Peanut Butter cheesecake (pg. 42), and Peanut Butter Chocolate cheesecake (pg. 87).
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