Peanut Butter Cup Cheesecake
9 oz. chocolate wafer cookies (I use animal crackers)
1/4 c. margarine (melted)
2 (8oz.) packages of Philadelphia Cream Cheese (softened)
2 c. dark chocolate chips (melted)
1 c. heavy whipping cream
2 tbsp. margarine (melted)
3 tsp. vanilla
1/4c. heavy whipping cream
1/2c. semi-sweet chocolate chips
Peanut Butter Topping:
1/2c. heavy whipping cream
1c. peanut butter baking chips
Preheat oven to 325 degrees
Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
Beat softened cream cheese with sugar until smooth.
Add eggs one at a time, beating in between each one.
Add remaining cheesecake ingredients, beating until smooth.
Pour into crust and allow to sit at room temp for 30 minutes.
Place on a cookie sheet and bake for 60 minutes,
Turn off oven, open oven door a little and allow to sit for another 30 minutes.
Remove from oven and run knife around edge of pan. Remove edge of pan.
Allow to come to room temperature (make toppings during this time)
PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
CHOCOLATE: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
After 5 minutes, stir both until smooth.
Pour peanut butter over top of cheesecake, smoothing to edges
Refrigerate about 10 minutes.
Pour chocolate over peanut butter and smooth into a center circle.
Decorate as desired.
REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.