Chocolate Peanut Butter Swirl Cheesecake
2 cups graham cracker crumbs
6 tablespoons butter
1-1/4 cups sugar
1 pkg. (8 oz.) semisweet chocolate squares
4 pkgs. (8 oz. each) cream cheese, softened
1/4 cup milk
5 large eggs
2/3 cup creamy peanut butter
In a 10X3 springform pan, mix graham cracker crumbs, butter, and 1/4 cup sugar. Press mixture onto bottom and up sides of pan. Refrigerate
In small saucepan over low heat. Heat chocolate until melted and smooth, stirring often. Remove saucepan from heat and cool slightly.
In large bowl, with mixer at medium speed; Beat cream cheese until smooth. Slowly beat in 1-1/4 cup sugar. With mixer at low speed, beat 3 minutes, occasionally scraping bowl with rubber spatula.
Remove 1 cup batter to small bowl. Stir in peanut butter until well blended. Stir melted chocolate into large bowl. Pour batter into pan.
Preheat oven to 475ºF. Put spoonfuls of peanut butter batter on top. With knife cut/twist through cake.
Bake 10 minutes. Reduce to 300ºF for 50 minutes. Turn oven off. Leave cake in oven for 30 minutes with oven door ajar.
Remove cake from oven. Cool in pan on wire rack. Refrigerate 4 hours or overnight.