PHILADELPHIA Chocolate-Peanut Butter Swirl Cheesecake

1. 1

   Heat oven to 325F.

2. 2

   Line 13x9-inch pan with foil, with ends of foil extending over sides.

3. 3

   Mix cookie crumbs and 3 Tbsp.

4. 4

   melted peanut butter; press onto bottom of prepared pan.

5. 5

   Bake 10 min.

6. 6

   Beat cream cheese, sugar and vanilla with mixer until blended.

7. 7

   Add sour cream; mix well.

8. 8

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

9. 9

   Remove 1 cup batter; mix with remaining peanut butter.

10. 10

    Stir melted chocolate into remaining plain batter; pour over crust.

11. 11

    Top with spoonfuls of peanut butter batter; swirl gently with knife.

12. 12

    Bake 40 min.

13. 13

    or until center is almost set.

14. 14

    Cool completely.

15. 15

    Refrigerate 4 hours.

16. 16

    Use foil handles to lift cheesecake from pan before cutting to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.