Chocolate Peanut Butter Cheesecake

• 2-1/4 lb. cream cheese, softened
• 1-1/2 cup sugar
• 6 eggs
• 2 tsp. vanilla extract
• 1-1/2 cup heavy cream
• 10 oz. semisweet chocolate, melted
• 1 cup peanut butter, smooth
• crunchy
• Your favorite crust (see comments)

1. Preheat oven to 300F.
2. In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes.
3. Beat in eggs, one at a time.
4. Add vanilla, beat untill smooth.
5. Add heavy cream, beat till well blended.
6. Transfer 1/3 of batter to another bowl and set aside.
7. Beat melted chocolate into remaining batter.
8. Pour into crust.
9. With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed.
10. Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan.
11. Using the long handle of a wooden spoon, swirl the two flavors together.
12. Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center.
13. Let cake cool 2 hours, then refrigerate 8 hours or overnight.

cream cheese, sugar, eggs, vanilla extract, heavy cream, semisweet chocolate, peanut butter, crunchy, favorite crust

Taken from www.foodgeeks.com/recipes/1902 (may not work)