20 peanut butter-chocolate chip cookies crushed finely (2 inch)
16 oz philadelphia cream cheese softened
0.3 cup creamy peanut butter
2 eggs
3 Tbsp butter melted
0.5 cup sugar
0.5 tsp vanilla
Equipment
bowl
oven
knife
wire rack
baking pan
hand mixer
Directions
Preheat oven to 350F.
Mix crumbs and margarine; press firmly onto bottom of 9-inch square baking pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Remove 1/2 cup of the batter; set aside.
Spread remaining batter over crust. Stir peanut butter into reserved 1/2 cup batter. Spoon over cheesecake.
Cut through batter with knife several times for marble effect.
Bake 35 to 40 min. or until center is almost set. Cool completely on wire rack. Cover.
Refrigerate 3 hours or overnight.
Cut into 25 squares. Store in airtight container in refrigerator.
