PHILADELPHIA Peanut Butter Chocolate Cheesecake

• 16 peanut butter sandwich cookies, finely crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 Tbsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup creamy peanut butter
• 4 eggs
• 2 oz. BAKER'S Semi-Sweet Chocolate

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix cookie crumbs and butter; press onto bottom of prepared pan.
4. Bake 10 min.
5. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
6. Add sour cream and peanut butter; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
8. Bake 40 min.
9. or until center is almost set.
10. Cool.
11. Refrigerate 4 hours.
12. Melt chocolate as directed on package; drizzle over cheesecake.
13. Refrigerate 15 min.
14. or until chocolate is firm.
15. Use foil handles to remove cheesecake from pan before cutting to serve.

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

Taken from www.kraftrecipes.com/recipes/philadelphia-peanut-butter-chocolate-cheesecake-155658.aspx (may not work)