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1
Peanut Butter Sauce:.
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2
Combine all ingredients except for the peanut butter in a saucepan on medium heat, stirring constantly, until all of the ingredients have dissolved/melted.
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3
Transfer to a mixing bowl and let the mixture cool completely.
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4
Add the peanut butter and stir until a creamy smooth texture has been achieved.
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5
Cheesecake Crust:.
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6
Melt the butter.
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7
Combine all 3 ingredients until thoroughly combined.
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8
Press onto the bottom of a prepared (I use a non-stick baking spray) 9 inch spring-form pan.
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9
Spread 1/2 cup of the chocolate chips on top of the crust.
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10
Cheesecake Filling:.
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11
Preheat the oven to 350°F.
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12
Put 1/2 cup of chocolate chips into a microwave safe bowl and heat for 30 seconds.
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13
Stir and continue heating in 15 second intervals until all of the chips have melted.
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14
Put aside to cool.
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15
Beat the room temperature cream cheese, brown sugar and sugar until smooth (I use a stand mixer).
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16
Add the eggs, evaporated milk and cornstarch, then beat until thoroughly combined.
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17
Remove 1 cup of the mixture and add it to the melted chocolate, stirring until thoroughly combined.
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18
Pour the remaining filling slowly into the spring-form pan trying not to disturb the location of the chocolate chips too much.
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19
Spoon the chocolate mixture onto the top of the cheesecake and swirl.
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20
Bake for 60 minutes or until the edge is set but the center still moves.
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21
Cool completely on a wire rack, then refrigerate in spring-form pan overnight.
