Peanut Butter Chocolate Cheesecake Recipe
Who doesn’t love peanut butter and chocolate together? Your taste buds will be in their glory.
- 12 oz. cream cheese, softened
- 1 c. granulated sugar
- 1 c. smooth peanut butter
- 5 eggs
- 1 tsp. sour cream
- 1 tsp. lemon juice
- 1 c. milk chocolate chips
- 25 Oreo sandwich cookies
- 1/4 c. butter, melted (1/2 stick)
- 1/2 c. granulated sugar
- 2/3 c. milk chocolate chips
- 1 c. sour cream
For the crust:
Butter the sides and bottom of a 9-inch springform pan. Crush the cookies in a food processor until fine. Add the butter. Mix well. Press the crumb mixture onto the bottom and evenly up the side of the springform pan. Chill in the refrigerator.
For the filling: Preheat oven to 325°F.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Stir in the peanut butter. Add the eggs one at a time, stirring until blended. Mix in the sour cream, lemon juice and chocolate chips. Pour the filling mixture into the crust and bake 55-60 minutes until the sides are firm and cheesecake jiggles in the center. Cool for 15 minutes.
Set oven temperature to 350°F. Melt the chocolate chips in a double boiler and remove from heat. Add the sour cream and sugar. Stir all until smooth. Spread this mixture evenly over the top of the cake. Bake for 10 minutes. Remove from the oven, cool at room temperature. Cover with plastic wrap and refrigerate.