PHILADELPHIA Chocolate Peanut Butter Cheesecake

• 1-1/2 cups graham cracker crumbs
• 3/4 cup plus 3 Tbsp. sugar, divided
• 1/3 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup creamy peanut butter
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. vanilla
• 4 eggs
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted

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

graham cracker crumbs, sugar, butter, philadelphia cream cheese, peanut butter, s, vanilla, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/philadelphia-chocolate-peanut-butter-cheesecake-162946.aspx (may not work)