Decadent Chocolate Peanut Butter Cheesecake

Directions

Preheat oven to 325℉ (160℃).

Process crackers, peanuts, bittersweet chocolate chips, and butter in a food processor.

Until it comes together, turn it into 9-inch springform pan greased with butter and press into bottom and up sides to make crunchy crust.

Put it in refrigerator while you make filling.

Meanwhile 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 until smooth. Add heavy cream, beat until well blended.

Transfer ⅓ 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 ⅓ 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 hrs. or overnight.