Chocolate Peanut Butter Cheesecake

Preheat oven to 300 degrees F.

In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes.

Beat in eggs, one at a time.

Add vanilla, beat untill smooth.

Add heavy cream, beat till well blended.

Transfer 1/3 of batter to another bowl and set aside.

Beat melted chocolate into remaining batter.

Pour into crust.

With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed.

Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan.

Using the long handle of a wooden spoon, swirl the two flavors together.

Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center.

Let cake cool 2 hours, then refrigerate until well chilled, 8 hours or overnight.

For a crust, I use Oreo cookie crumbs and make a crust using their recipe.