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Chocolate Peanut Butter Cheesecake
2 1/4 pounds cream cheese -- softened 1 1/2 cup sugar 6 eggs 2 teaspoons vanilla extract 1 1/2 cup heavy cream 10 ounces semisweet chocolate -- melted 1 cup peanut butter -- smooth or crunchy
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 an! other 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 hours. or overnight. For a crust, use Oreo cookie crumbs.