Recipe By by jmmeeks
- 2 cups Graham Crackers (crushed)
- ½ cups Sugar
- ¼ cups Butter
- 24 ounces, fluid Cream Cheese, At Room Temperature
- 1 cup Sugar
- 1 cup Half-and-Half
- 3 whole Eggs
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Vanilla
- 5 ounces, fluid Chocolate Chips, Semi Sweet
- 1-½ Tablespoon Cocoa Powder
- ⅓ cups Peanut Butter
Preheat oven to 350 degrees F. Butter bottom and sides of a 9-inch springform pan.
In a medium bowl, mix together graham cracker crumbs, sugar and melted butter. Press onto bottom and 1 inch up the sides of springform pan.
In a large bowl, beat cream cheese until smooth. Add sugar and beat just until smooth, scraping down sides of bowl as needed. Blend in cream, and then mix in the eggs one at a time, mixing just enough to incorporate, making sure to scrape down sides after each addition. Mix in lemon juice and vanilla until smooth.
Divide the batter evenly into two bowls. Add the peanut butter to the first bowl and mix well. Melt the bittersweet chocolate chunks and give it 30 seconds to cool down a bit. Beat the melted chocolate and cocoa powder into the second bowl.
Pour the peanut butter on top of the crust, smooth it out, then carefully pour the chocolate on top and smooth it.
Place the cheesecake in the oven and bake for 45-55 minutes. Turn the oven off, remove from oven and run a sharp knife around the outside of cake to loosen from pan. Return cake to oven and let cool with the door closed for 2 to 3 hours to prevent cracking. Chill in refrigerator until serving.