PHILADELPHIA Chocolate Peanut Butter Cheesecake

1. 1

   Heat oven to 325 degrees F.

2. 2

   Mix graham crumbs, 3 Tbsp.

3. 3

   sugar and butter; press onto bottom of 9-inch springform pan.

4. 4

   Beat cream cheese, peanut butter and remaining sugar with mixer until blended.

5. 5

   Add sour cream and vanilla; mix well.

6. 6

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

7. 7

   Transfer 3 cups batter to medium bowl; stir in melted chocolate.

8. 8

   Pour over crust.

9. 9

   Refrigerate remaining batter until ready to use.

10. 10

    Bake 1 hour or until center is almost set, gently spooning remaining batter over partially baked layer in pan after 30 min.

11. 11

    Run knife around rim of pan to loosen cake; cool before removing rim.

12. 12

    Refrigerate cheesecake 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.