Decadent Chocolate Peanut Butter Cheesecake

• 2 1/4 pounds cream cheese softened
• 1 1/2 cups sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups heavy whipping cream
• 10 ounces chocolate (semi-sweet)
• 1 cup peanut butter smooth or crunchy
• 2 cups graham cracker crumbs
• 1/2 cup peanut butter
• 1/2 cup chocolate chips (semi-sweet)
• 1/4 cup butter, unsalted soft

1. Preheat oven to 325F (160C).
2. Process crackers, peanuts, bittersweet chocolate chips, and butter in a food processor.
3. Until it comes together, turn it into 9-inch springform pan greased with butter and press into bottom and up sides to make crunchy crust.
4. Put it in refrigerator while you make filling.
5. Meanwhile in a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes.
6. Beat in eggs, one at a time.
7. Add vanilla, beat until smooth.
8. Add heavy cream, beat until well blended.
9. Transfer 13 of batter to another bowl and set aside.
10. Beat melted chocolate into remaining batter.
11. Pour into crust.
12. With mixer on medium speed, beat peanut butter into remaining 13 batter until thoroughly mixed.
13. Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan.
14. Using the long handle of a wooden spoon, swirl the two flavors together.
15. Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center.
16. Let cake cool 2 hours, then refrigerate until well chilled, 8 hrs.
17. or overnight.

cream cheese, sugar, eggs, vanilla, heavy whipping cream, chocolate, peanut butter, graham cracker crumbs, peanut butter, chocolate chips, butter

Taken from recipeland.com/recipe/v/decadent-chocolate-peanut-butte-30765 (may not work)