Ingredients Jump to Instructions ↓

  1. Ingredients: Crust: 2-1/2 cups peanut butter sandwich cookie crumbs - see Tip below (625 mL) 1/2 cup all-purpose flour (125 mL) 1/2 cup unsalted butter, melted (125 mL) Filling: 4 packages (each 8 ounces/250 g) cream cheese, softened 1-1/4 cups granulated sugar (250 mL) 4 eggs 1 cup creamy peanut butter - see Tip below (250 mL) 8 ounces bittersweet chocolate, melted and cooled (250 g) 3 Tablespoons fresh lemon juice (45 mL) 1 teaspoon vanilla (5 mL) 2 cups semi-sweet chocolate chunks (500 mL) Topping: 1 cup sour cream (250 mL) 1/2 cup granulated sugar (125 mL) 1/3 cup creamy peanut butter (75 mL) 1 Tablespoon fresh lemon juice (15 mL) 1 teaspoon vanilla (5 mL) 1/2 cup semi-sweet chocolate chunks (125 mL)

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 325 degrees F./160 degrees C. Line a 13-by 9-inch baking pan with foil. Crust: In a medium bowl, combine cookie crumbs, flour, and butter. Press into bottom of prepared baking pan and freeze. Filling: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Blend in peanut butter and melted chocolate . Mix in lemon juice and vanilla . Fold in chocolate chunks. Pour over frozen crust. Bake for 35 to 45 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly. Topping: In a small bowl, combine sour cream , sugar, peanut butter, lemon juice, and vanilla. Pour into center of cooled cake and spread out to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before cutting into bars. Tip: Use a commercial creamy peanut butter. The natural peanut butters have too much oil for this recipe. Use a food processor to chop cookies into crumbs to the consistency of rough sand. Yield: 10 to 12 servings Recipe Source: 125 Best Cheesecake Recipes by George Geary (Robert Rose) Reprinted with permission.


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