What You Need:
(Makes: 16 servings)
1 & 1/2 cups of round sugar cookies (about 20 of 2 inch cookies, crushed
1 tablespoon of butter, melted
3 packages (8 ounces each) of cream cheese, softened
1 cup of sugar, divided
1/2 cup of creamy style peanut butter
1 cup of sour cream
1 teaspoon of vanilla
6 squares (6 oz.) semi-sweet chocolate
1 tablespoon of peanuts
STEP 1) Heat the oven to 325 degrees. Mix cookie crumbs and butter; press onto bottom of 9 inch springform pan.
STEP 2) Beat the cream cheese, sugar and peanut butter with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
STEP 3) Melt 4 oz. of chocolate as directed on package. Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust. Refrigerate remaining batter until ready to use.
STEP 4) Bake 1 hour or until center is almost set, gently spooning remaining batter over partially baked layer in pan after 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
STEP 5) Melt the remaining 2 oz. of chocolate and drizzle over top of cheesecake and sprinkle with peanuts before serving.
STEP 6) Happy Holidays & Enjoy!