*  Exported from  MasterCook  *
 
                  PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Cakes
                 Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
   25                    Oreo cookies
      1/2                Stick butter, melted
    3       oz           Chocolate chips
    3       oz           Peanut butter chips
    3       tb           Heavy cream
                         -----FILLING-----
   12       oz           Cream cheese, softened
    1       c            Sugar
    1       c            Creamy peanut butter
    5       lg           Eggs
    1                    Egg white
      1/2   c            Sour cream
    2       ts           Lemon juice
    1       c            Mini chocolate chips
                         -----TOPPING-----
      3/4   c            Chocolate chips
    1       c            Sour cream
      1/2   c            Sugar
 
   Crust: Place cookies in food processor fitted with
   metal blade and process into uniform crumbs. Add
   butter and mix until well combined. Or, mix crumbs and
   butter in bowl until blended. Pour into 10 springform
   pan. Press evenly over bottom and about 2/3 up sides.
   Set aside in refrigerator.
   
   Melt chocolate and peanut butter chips in top of
   double boiler over simmering water. Slowly add cream.
   Stir until smooth and chips are melted. Pour into the
   crust-lined pan and spread within 1/2 of the sides.
   Place back into the refrigerator until the filling is
   prepared.
   
   Filling: Beat cream cheese and sugar in large bowl
   with electric mixer on medium speed until mixture is
   light and fluffy, about 3 minutes, stopping to scrape
   down sides of bowl and beaters once or twice. Add
   peanut butter and mix until incorporated. Beat in eggs
   and egg white one at a time, stopping to scrape down
   sides of bowl and beaters several times. Add sour
   cream, lemon juice and chocolate chips and m,ix until
   incorporated. Pour into prepared pan.
   
   Place on baking sheet. Bake in a 325 degree oven 55 to
   65 minutes or until sides are firm and center jiggles
   slightly. Remove to wire rack and cool in draft-free
   place 15 minutes. Increase oven temperature to 350
   degrees.
   
   Topping: While cake cools, melt chocolate chips in top
   of double boiler over simmering water. Remove from
   heat. Add sour cream and sugar, stirring until smooth.
   Spread evenly over top of cake. Bake in 350 degree
   oven for 10 minutes. Cool to room temperature. Cover
   with plastic wrap. Refrigerate at least 6 hours or
   until chilled. Before serving, remove sides of
   springform.
   
   *NOTE* If desired, the cake may be refrigerated up to
   3 days, pr frozen in springform pan covered with
   plastic wrap and foil. Defrost frozen cake in
   refrigerator overnight. Submitted By PGL@IGLOU.COM
   (DON THOMAS) On WED, 22 MAR 95 015229 GMT
  
 
 
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