Chocolate Peanut Butter Cheesecake
24 chocolate wafer cookies
1/2 cup peanuts, salted or unsalted
1/4 cup sugar
5 tablespoons butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1/4 cup flour
1 container (16 oz.) sour cream
2 teaspoons vanilla
3 ounces semisweet chocolate, melted, cooled to room temperature
3/4 cup chocolate fudge sauce
Crust: Position rack in lower third of oven. Preheat oven to 325ºF. Wrap bottom and sides of 9-inch springform pan with double layer of foil. In food processor process cookies, peanut and sugar until crumbs form. Transfer to bowl and stir in butter. Press cookie mixture onto bottom and 1-inch up sides of pan.
Cheesecake: At medium speed beat cream cheese and peanut butter until light and fluffy, 3-4 minutes. Add sugar and flour beat until combined, approx. 2 minutes. Beat in eggs, one at a time. Beat in sour cream and vanilla. Transfer one cup of mixture to a bowl and add melted chocolate. Pour cream cheese mixture into pan. Swirl chocolate mixture into cream cheese mixture. Place pan inside large roasting pan. Place in oven. Fill roasting pan with water halfway up side of pan. Bake 1 hour and 15 minutes.
Turn off oven. Let cheesecake stand in oven for 1 hour. Remove from water and run knife around edges. Remove foil. Cool completely on rack. Refrigerate at least 8 hours or overnight. Remove side of pan. Spread fudge sauce over cake. (I heated in the microwave for 30 seconds or so and it spread easily.)