PHILADELPHIA Peanut Butter Chocolate 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 butter; press onto bottom of prepared pan.

4. 4

   Bake 10 min.

5. 5

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

6. 6

   Add sour cream and peanut butter; mix well.

7. 7

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

8. 8

   Bake 40 min.

9. 9

   or until center is almost set.

10. 10

    Cool.

11. 11

    Refrigerate 4 hours.

12. 12

    Melt chocolate as directed on package; drizzle over cheesecake.

13. 13

    Refrigerate 15 min.

14. 14

    or until chocolate is firm.

15. 15

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

* Per serving · 4 servings · Values may vary.

No additional tips available.