Peanut Butter Cheesecake

Recipe Ingredients

		Crust
1 3/4 cups	255g / 9oz	Chocolate wafer crumbs
6 tablespoons	90ml	Butter - melted
		Butter - for greasing
		Cheesecake
2 lbs	908g / 32oz	Cream cheese - room temperature
1 1/4 cups	247g / 8.7oz	Sugar
4		Eggs
1 cup	237ml	Sour cream
1/3 cup	78ml	Whipping cream
1 teaspoon	5ml	Vanilla extract
1 cup	198g / 7oz	Peanut butter
3 oz	85g	Semisweet chocolate - melted

Recipe Instructions

For the crust, grease 9-inch springform pan and wrap double thickness of foil around outside. Mix cookie crumbs and butter and press evenly into bottom of pan.

For the cheesecake, beat cream cheese at medium speed until smooth. Gradually add sugar. Beat until light and fluffy, 2 minutes. Add eggs, 1 at a time, mixing each just until combined before adding another. Scrape down sides of bowl. Add sour cream, whipping cream and vanilla.

Transfer 1-cup batter to small bowl; set aside. Add peanut butter to remaining batter and mix well, scraping down bowl. Add melted chocolate to reserved 1 cup batter. Pour over crumb crust; spread smooth. Pour peanut butter batter over. Smooth top.

Set into 2-inch deep baking dish and pour in enough hot water to come up sides 1 inch. Bake at 350 degrees until toothpick inserted in center comes out clean, top has risen to top of pan and is golden brown, about 1 hour 5 minutes.

Remove from water bath; cool completely on rack. Use small flexible knife to release cheesecake from sides of pan. Leave ring on while storing. Refrigerate overnight, covered airtight.

To serve, bring to room temperature. Use sharp knife dipped into hot water to cut in wedges.

This recipe yields 12 to 16 servings.

Each of 16 servings: 510 calories; 281 mg sodium; 140 mg cholesterol; 41 grams fat; 28 grams carbohydrates; 11 grams protein; 0.44 gram fiber.

Source:
The Los Angeles Times, 06-21-2000

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