Peanut Butter Chocolate Chip Cheesecake

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

1 Preparation Time :

Categories : Desserts Cakes

Cheesecakes

Amount Measure Ingredient -- Preparation Method -- -- --

--CRUST--

25 Oreo cookies

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

Crust: Place cookies in food processor fitted with

metal blade and process into uniform crumbs. Add

butter and mix until well combined. Or, mix crumbs and butter in bowl until blended. Pour into 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.

325 degree oven

55 to

65 minutes or until sides are firm and center jiggles

slightly. Remove to wire rack and cool in draft-free

15 minutes. Increase oven temperature to

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

plastic wrap and foil. Defrost frozen cake in

refrigerator overnight. Submitted By PGL

IGLOU.COM

22 MAR

95 015229 GMT - - - - - - - - - - - - - - - - - -