Ingredients Jump to Instructions ↓

  1. --CRUST-- 25 Oreo cookies

  2. 1/2 Stick butter, melted

  3. 3 oz Chocolate chips

  4. 3 oz Peanut butter chips

  5. 3 tb Heavy cream

  6. --FILLING-- 12 oz Cream cheese, softened

  7. 1 c Sugar

  8. 1 c Creamy peanut butter

  9. 5 lg Eggs

  10. 1 Egg white

  11. 1/2 c Sour cream

  12. 2 ts Lemon juice

  13. 1 c Mini chocolate chips

  14. --TOPPING-- 3/4 c Chocolate chips

  15. 1 c Sour cream

  16. 1/2 c Sugar

  17. 10" springform pan. Press evenly over bottom and about 2/3 up sides. Set aside in refrigerator. Melt chocolate and peanut butter chips in top of double boiler over simmering water. Slowly add cream. Stir until smooth and chips are melted. Pour into the crust-lined pan and spread within

  18. 1/2" of the sides. Place back into the refrigerator until the filling is prepared. Filling: Beat cream cheese and sugar in large bowl with electric mixer on medium speed until mixture is light and fluffy, about 3 minutes, stopping to scrape down sides of bowl and beaters once or twice. Add peanut butter and mix until incorporated. Beat in eggs and egg white one at a time, stopping to scrape down sides of bowl and beaters several times. Add sour cream, lemon juice and chocolate chips and m,ix until incorporated. Pour into prepared pan. Place on baking sheet. Bake in a

  19. 325 degree oven

  20. 55 to 65 minutes or until sides are firm and center jiggles

  21. 15 minutes. Increase oven temperature to

  22. 350 degrees. Topping: While cake cools, melt chocolate chips in top of double boiler over simmering water. Remove from heat. Add sour cream and sugar, stirring until smooth. Spread evenly over top of cake. Bake in

  23. 350 degree oven for 10 minutes. Cool to room temperature. Cover with plastic wrap. Refrigerate at least

  24. 6 hours or until chilled. Before serving, remove sides of springform. *NOTE* If desired, the cake may be refrigerated up to

  25. 3 days, pr frozen in springform pan covered with

  26. 22 MAR

  27. 95 015229 GMT


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