This was amazing. I’m not really sure what else to say about it. The chocolate layers are awesomely chocolaty and the peanut butter layer packs a nice peanut butter punch. The whole thing is rich and creamy. It disappeared impressively fast.
I was making this for a gluten-free crowd, so I used gluten-free chocolate animal crackers instead of chocolate grahams.
Chocolate Peanut Butter Cheesecake
(from Better Homes and Gardens)
1 1/2 c. chocolate graham cracker crumbs
1/2 c. butter, melted
2 T. sugar
2 8 oz. packages cream cheese, softened
1 c. creamy peanut butter
1/4 c. sugar
1 1/2 c. semisweet chocolate chips
2 T. milk
1/2 t. vanilla
Preheat oven to 300F degrees. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.
In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.
Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving.