Chocolate Peanut Butter Cheesecake
2 cups finely ground chocolate cookie crumbs
1/4 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
6 ounces semisweet chocolate, melted
3 large eggs
1/2 cup creamy peanut butter, warmed
8 large peanut butter cups, coarsely chopped
Preheat oven to 325 degrees. Coat bottom and sides of a springform pan with cooking spray.
In a medium bowl, stir together cookie crumbs and melted butter until well combined; evenly press into bottom of pan. Bake 8 minutes or until crisp.
In a large mixing bowl, using a mixer on medium speed, beat cream cheese until creamy - about 2 minutes. Beat in granulated sugar and vanilla until incorporated. Beat in melted chocolate until incorporated, scraping down sides of bowl. Beat in eggs, one at a time, until just combined. Pour batter over crust, and swirl peanut butter into the mixture. Bake 55-60 minutes or until well risen, set, and only slightly jiggly. In the last five minutes of baking, sprinkle peanut butter cups over the top.
Cool on a wire rack for 1 hour. Lightly cover and refrigerate until cold - about 4 hours - or until ready to serve.
Makes 12 servings