Chocolate Peanut Butter Cheesecake



	Chocolate Peanut Butter Cheesecake cheesecakes 2 1/4 lb cream cheese; softened 1 1/2 cup sugar 6 eggs 2 teaspoon vanilla extract 1 1/2 cup heavy cream 10 oz semisweet chocolate; melted 1 cup peanut butter; smooth or crunchy Recipe by: Rebecca Oeswein Preheat oven to 300 F. In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Add vanilla, beat until smooth. Add heavy cream, beat till well blended. Transfer 1/3 of batter to another bowl and set aside. Beat melted chocolate into remaining batter. Pour into crust. With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed. Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan. Using the long handle of a wooden spoon, swirl the two flavors together. Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center. Let cake cool 2 hours, then refrigerate until well chilled, 8 hrs. or overnight. For a crust, I use Oreo cookie crumbs and make a crust using their recipe. I also do not swirl the flavors together. I like them layered better.