Servings: 14 to 16

2 cups cream filled peanut butter cookie crumbs (½ of a 15½-ounce package) 2 cups cream filled peanut butter cookie crumbs (½ of a 15½-ounce package)
 
5 tablespoons butter, melted 5 tablespoons butter, melted
 
2¼ pounds cream cheese, softened 2¼ pounds cream cheese, softened
 
1½ cups sugar 1½ cups sugar
 
6 eggs 6 eggs
 
2 teaspoons vanilla extract 2 teaspoons vanilla extract
 
10 ounces semi sweet chocolate, melted 10 ounces semi sweet chocolate, melted
 
1 cup smooth or crunchy peanut butter 1 cup smooth or crunchy peanut butter

Preheat oven to 350°F. In a medium bowl, mix together cookie crumbs and butter until well blended. Press into bottom and 1 inch up sides of a 10-inch springform pan. Bake crust 10 minutes. Let cool.
Reduce oven temperature to 300°F. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Gradually beat in eggs and vanilla and be until smooth, about 2 minutes.
Transfer one third of batter to another bowl and set aside. Beat melted chocolate into remaining batter. Turn chocolate mixture into cooled crust. With mixer on medium speed, beat peanut butter into remaining one third batter until thoroughly mixed. Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan. Using the long handle of a wooden spoon, swirl the two flavors together.
Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center. Let cake cool 2 hours, then refrigerate until well chilled, 8 hours or overnight. Run a knife around the edge of pan to loosen cake and remove springform side of pan.