Sandra Lee’s Chocolate Peanut Butter Cheesecake

Ingredients

• 1 Tbsp butter melted
• 1 cup knudsen cream sour
• 24 oz philadelphia cream cheese softened
• 0.5 cup planters creamy peanut butter 
• 4  eggs 
• 1 Tbsp planters cocktail peanuts 
• 4 oz baker's semi-sweet chocolate divided (6 oz.)
• 1 cup sugar divided
• 20  sugar cookies crushed finely (2 inch) ( 1-)
• 1 tsp vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• springform pan

Directions

1. Heat oven to 325F.
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar and peanut butter with mixer until blended.
4. Add sour cream and vanilla; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Melt 4 oz. chocolate as directed on package.
7. Transfer 3 cups batter to medium bowl; stir in melted chocolate.
8. Pour over crust. Refrigerate remaining batter until ready to use.
9. Bake cheesecake 1 hour or until center is almost set, gently spooning remaining batter over partially baked layer in pan after 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
10. Melt remaining chocolate; drizzle over cheesecake.
11. Sprinkle with nuts.