Peanut Butter Chocolate Chip Cheesecake

• 1 1/2 cups (20 cookies) chocolate wafer cookie crumbs
• 3 tablespoons Land O Lakes Butter, melted
• 1/2 cup sour cream
• 3 (8-ounce) packages cream cheese, softened
• 3 Land O Lakes Eggs
• 1 cup sugar
• 3/4 cup creamy peanut butter
• 1 tablespoon cornstarch
• 1 cup real semi-sweet chocolate chips
• Land O Lakes Heavy Whipping Cream, whipped, sweetened, if desired
• Chocolate wafer cookie crumbs, if desired

1. Heat oven to 325F.
2. Combine all crust ingredients in bowl.
3. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan.
4. Bake 10 minutes.
5. Cool completely.
6. Combine sour cream and cream cheese in bowl.
7. Beat at low speed 1 minute.
8. Add eggs, one at a time, beating well after each addition.
9. Add sugar, peanut butter and cornstarch.
10. Continue beating until well mixed.
11. (Do not overbeat.)
12. Stir in chocolate chips.
13. Spoon filling over cooled crust.
14. Bake 60-80 minutes or until center is almost set.
15. (Cheesecake surface may be slightly cracked and lightly browned.)
16. Loosen sides of cheesecake from pan immediately, by carefully running knife around inside of pan.
17. Cool 1 hour.
18. Cover; refrigerate 4 hours or overnight until completely cooled.
19. Remove pan side.
20. Store covered in refrigerator up to 3 days.
21. Top each serving with whipped cream and cookie crumbs, if desired.

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Taken from www.landolakes.com/recipe/4300/peanut-butter-chocolate-chip-cheesecake (may not work)