Peanut Butter & Jelly Cheesecake

Directions

In a medium bowl, stir together the chocolate wafers, peanut butter cookies and peanuts.

Add melted butter and stir until well combined.

Press mixture evenly onto the bottom and up the sides of a 9 inch springform pan.

Set aside.

In a large bowl combine cream cheese, brown sugar and cornstarch.

Beat with an electric mixer until smooth.

Beat in the melted choclate chips and peanut butter.

Add eggs, one at a time, beating well after each addition.

Beat in vanilla. Stir in chopped peanuts. Pour mixture over the crust.

Bake at 350℉ (180℃) for 15 minutes.

Lower the temperature to 225 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.

Remove the cake from the oven and run a knife around the inside edge of the pan.

Turn the oven off and return the cake to the oven for an additional 30 minutes.

Cool to room temperature then chill, uncovered overnight.

The next day, make the topping and put on cake.

Topping: in a small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.

Cool to lukewarm. Pour peanut butter mixture over the cheesecake.

Drizzle parallel strip of the melted semisweet chocolate over the peanut butter mixture.

Using a knife, draw the dull side the tip across the chocolate.

Chill until serving time.