Sandra Lees Chocolate Peanut Butter Cheesecake

• 20 sugar cookies (2 inch), finely crushed (about 1-1/2 cups)
• 1 Tbsp. butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar, divided
• 1/2 cup PLANTERS Creamy Peanut Butter
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. vanilla
• 4 eggs
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
• 1 Tbsp. PLANTERS COCKTAIL Peanuts

1. Heat oven to 325 degrees F.
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar and peanut butter with mixer until blended.
4. Add sour cream and vanilla; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Melt 4 oz.
7. chocolate as directed on package.
8. Transfer 3 cups batter to medium bowl; stir in melted chocolate.
9. Pour over crust.
10. Refrigerate remaining batter until ready to use.
11. Bake cheesecake 1 hour or until center is almost set, gently spooning remaining batter over partially baked layer in pan after 30 min.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 4 hours.
14. Melt remaining chocolate; drizzle over cheesecake.
15. Sprinkle with nuts.

sugar, butter, philadelphia cream cheese, sugar, peanut butter, s, vanilla, eggs, chocolate, peanuts

Taken from www.kraftrecipes.com/recipes/sandra-lees-chocolate-peanut-butter-cheesecake-157597.aspx (may not work)