Oven to 300 degrees. Combine crackers, melted butter and 2 T sugar. Press into bottom and 1” up sides of a 9” spring form pan. Beat 8 oz cream cheese until smooth. Beat in peanut butter and ¼ c sugar and fold in 1 lightly beaten egg. Set aside. In a saucepan, melt chocolate until smooth. Remove from heat and add remaining cream cheese, cubed. Stir to combine. Add milk and vanilla and 2 slightly beaten eggs. Layer cookies over crumb crust. Spread half of chocolate mixture over cookies. Top with peanut butter mixture, spread evenly. Top with remaining chocolate mixture. Bake 45 min, or until top is set when lightly shaken. Cool in pan 15 min. Use small knife to loosen sides. Cool another 30 min. Remove sides of pan. Cover and chill 4 hours or longer. Let stand 15 min at room temperature before slicing. Top with chopped peanuts.
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