posted by Becky 11-18-101 8:38 PM
Peanut Butter and Chocolate Cheesecake
Crust: (*alternate crust below)
1 1/2 c. chocolate cookie crumbs
1/4 c. melted butter
Filling:
1 lb. cream cheese (room temperature)
1 1/2 c. sugar
1 (6 oz.) jar creamy peanut butter (2/3 c.)
5 eggs
1/2 c. sour cream
2 tsp. fresh lemon juice
3/4 to 1 c. semi-sweet chocolate chips (optional)
Topping:
1 c. sour cream
1/2 c. sugar
3/4 c. semi-sweet chocolate chips, melted
For crust: Preheat to 350. Butter bottom and sides of 9-inch spring-form pan. Combine chocolate cookie crumbs and butter, mixing well. Press onto bottom and sides of pan.
Filling: Combine all ingredients except chocolate chips in food processor and blend until smooth. Add chocolate chips, if desired, and mix 10 seconds using on/off turns. Spread filling in crust. Bake about 70 or 80 minutes, or until center is firm. Remove from oven but do not turn oven off. Let stand at room temperature for 15 minutes, then carefully add topping.
While cheesecake cools, prepare topping: Blend sour cream, sugar and melted chocolate. Carefully spread over cheesecake. Bake 10 minutes. Let cake cool completely Refrigerate a minimum of 3 hours before serving.
This cake freezes well in the spring-form pan. When ready to serve, defrost and unmold.
*Alternate Crust
12 oz. vanilla wafers
1/2 c. sugar
2 Tbsp. (1/4 c.) butter, melted
Combine all ingredients in food processor and process to uniform crumbs.
Press mixture onto bottom and sides of pan.