Chocolate & Peanut Butter Fudge Cheesecake
Chocolate crumb crust (recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 c. sugar
1/3 c. sour cream
3 Tbsp. flour
1 tsp. vanilla
1/4 tsp. salt
1 c. semi-sweet chocolate chips, melted
1 c. peanut butter chips, melted
fudge topping (optional)
whipped topping (optional)
Heat oven to 350. Prepare chocolate crumb crust.
Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until well blended.
Place half of batter (about 2 1/2 c.) in separate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the second bowl. Spread chocolate mixture in prepared crust.. Gently spread peanut butter mixture over chocolate mixture. Do not stir.
Bake for 50 to 55 minutes or until center is almost set. (For less cracking of cheesecake surface, bake in water bath). Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate.
To serve, drizzle each slice with fudge topping and whipped cream, if desired. Cover; refrigerate leftover cheesecake. Serves 10 to 12.
Chocolate Crumb Crust
Heat oven to 350. Combine 1 1/2 c. vanilla wafer crumbs (about 45 cookies), 1/2 c. powdered sugar, 1/4 c. cocoa and 1/3 c. butter (melted) in medium bowl. Press onto bottom and 1 inch up sides of 9 inch springform pan. Bake for 8 minutes; cool.