Peanut Butter Chocolate Cheesecake

                                             Photo by KPC Photography


Ingredients:
18 graham cracker squares, finely crushed
1/2 c. butter, melted
2 Tbs. sugar
2 (8 oz.) pkg. cream cheese, softened
1 c. extra crunchy peanut butter
1/4 c. sugar
3 eggs
1 1/2 c. semisweet chocolate chips
2 Tbs. 1% milk
1 tsp. vanilla

Preheat oven to 300 degrees. Combine the graham cracker, melted butter and 2 Tbs. sugar together in a small bowl. Spray a 9-inch springform pan with non stick spray. Press the crust mixture onto the bottom of the springform pan, and 1 inch up the sides. Set the crust aside. In an electric mixer, beat the cream cheese with the 1/4 cup of sugar for 1 minute. Add the peanut butter and continue to beat until well combined. Set the peanut butter mixture aside. In a medium saucepan, stir the chocolate on low heat until melted. Remove from the heat and add the cream cheese in small amounts, until it is all combined with the chocolate and smooth. Stir in the milk, vanilla, and eggs into the chocolate mixture. Spread half of the chocolate mixture onto the crust. Carefully add the peanut butter layer on top (it is thicker so be patient while trying to spread it). Then pour the remaining chocolate mixture on top. Set the springform pan on a jelly roll pan (I didn't put the springform pan on a baking sheet and it did leak so don't skip this step). Bake for 45 minutes. The middle will not look done, but do not cook the cheesecake any longer. Set on a wire rack to cool for 15 minutes. Then use a knife around the edge to loosen the crust from the pan. Cool completely before covering and putting in the refrigerator. Chill for 4 hours or overnight.