|
Crust...
1 (12-ounce) box vanilla wafers
1/2 c. sugar
1/4 c. butter, melted
Directions:
Preheat oven to 350 degrees. Butter bottom and sides of 9-inch
spring form pan. Combine all crust ingredients in food processor and process to uniform crumbs. Press mix onto bottom and sides of pan. Bake for 10 minutes.
Set aside to cool slightly.
Filling...
2 (8-ounce) pkgs. cream cheese, room temp.
1 1/2 c. sugar
2/3 c. creamy peanut butter
5 eggs
1/2 c. sour cream
2 tsp. fresh lemon juice
3/4 - 1 c. semi-sweet chocolate chips
Directions:
For filling, combine all
filling ingredients except chocolate chips in processor and blend until smooth. Add chips and
pulse for 10 seconds. Spread filling in crust. Bake until center of filling is firm, about 70-80 minutes. Let stand at room temperature for 15 minutes before adding topping. Keep oven on at 350 degrees.
Meanwhile, prepare topping.
Chocolate
Glaze
Topping...
1 c. sour cream
3/4 c. semi-sweet chocolate chips, melted
1/2 c. sugar
Directions:
Blend all topping ingredients. Spread over cheesecake. Bake 10 minutes. Let cake cool, then refrigerate at least 3 hours before serving.
|
