Peanut Butter Supreme Streusel Cheesecake

1. 1

   Preheat oven to 350u00b0F. Line 13x9-inch baking pan with foil. In a large mixing bowl, beat solftened butter, 1/2 cup peanut butter and 1 cup sugar until smooth and fluffy, 3-4 minutes; beat in the graham cracker crumbs until combined. Reserve 1 1/2 cups for topping; press remaining mixture into bottom of prepared pan.

2. 2

   Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed about 3-4 minutes or until well blended. Beat in remaining 1/2 cup peanut butter and vanilla. Add eggs, 1 at a time, mixing on low speed after each addition until blended. Beat in whipping cream until blended. Stir in 1 cup chocolate chips. Pour filling into prepared crust. Add remaining chocolate chips to reserved crust mixture and crumble with a fork or your fingers over the top of the cheesecake.

3. 3

   Bake 50 minutes or until center is almost set. Run a knife around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Cut into squares. Store leftover cheesecake in refrigerator

* Per serving · 4 servings · Values may vary.