Peanut Butter Chocolate Chip Cheesecake -

1/2 Stick butter, melted

3 oz Chocolate chips

3 oz Peanut butter chips

3 tb Heavy cream

--FILLING-- 12 oz Cream cheese, softened

1 c Sugar

1 c Creamy peanut butter

5 lg Eggs

1 Egg white

1/2 c Sour cream

2 ts Lemon juice

1 c Mini chocolate chips

--TOPPING-- 3/4 c Chocolate chips

1 c Sour cream

1/2 c Sugar

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

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

325 degree oven

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

15 minutes. Increase oven temperature to

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

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

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

3 days, pr frozen in springform pan covered with

22 MAR

95 015229 GMT