Take this dessert to another level with a drizzle of chocolate or caramel sauce over each slice.
2 cups chocolate graham cracker crumbs (18 sheets crackers)
1 teaspoon sugar
1/3 cup butter, melted
1 cup (6-ounce package) semisweet chocolate morsels
5 (8-ounce) packages cream cheese, softened and divided
1 cup sugar, divided
5 large eggs
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
How to Make It
Combine graham cracker crumbs, 1 teaspoon sugar, and butter; press mixture into bottom of a 9-inch springform pan. Bake at 350° for 8 minutes. Remove from oven; set aside, and cool. Reduce oven temperature to 325°.
Melt morsels according to package directions; set aside.
Beat 3 packages cream cheese at medium speed with an electric mixer until smooth. Gradually add 1/2 cup sugar, beating until blended. Add 3 eggs, 1 at a time, beating well after each addition. Fold in melted chocolate and vanilla. Pour mixture into prepared pan; set aside.
Beat remaining 2 packages cream cheese at medium speed until smooth. Gradually add remaining 1/2 cup sugar, beating until blended. Add remaining 2 eggs, 1 at a time, beating well after each addition. Add peanut butter, beating just until combined. Carefully pour peanut butter mixture over chocolate mixture.
Bake at 325° for 1 hour or until center is almost set. Remove cheesecake from oven; cool on a wire rack. Cover and chill 8 hours or overnight. Gently run a knife around edge of pan, and release sides. Store in refrigerator.