Chocolate Peanut Butter Swirl Cheesecake


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Serves | Prep Time | Cook Time

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Ingredients You'll Need

2 cups graham cracker crumbs
6 tablespoons butter, melted
sugar
1 8 oz semisweet chocolate squares
4 8 oz cream cheese, softened
1/4 cup milk
5 large eggs
2/3 cup peanut butter


Directions

In 10x3" springform pan, mix graham cracker crumbs, butter and 1/4 cup sugar. Press mixture into bottom and up side of pan. Refrigerate. In small saucepan over low heat, heat chocolate until melted and smooth, stirring frequently. Remove saucepan from heat; cool chocolate slightly. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/4 cups sugar. With mixer at low speed, beat in milk and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula. Remove 1 cup batter to small bowl; stir in peanut butter until well blended. Into batter remaining in large bowl, with mixer at low speed, beat melted chocolate until blended. Pour chocolate batter into pan. Preheat oven to 475 degrees. Spoon dollops of peanut butter mixture onto batter. With knife cut and twist through mixtures to obtain marbled effect. Bake cheesecake 10 minutes then reduce heat to 300 degrees. Bake 50 minutes. Turn oven off. Leave cheesecake in oven 30 minutes longer with oven door slightly ajar. Remove cheesecake from oven; cool in pan on wire rack. Cover and refrigerate overnight.


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