*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   lb           Cream cheese -- softened
    1 1/2   c            Sugar
    6                    Eggs
    2       ts           Vanilla extract
    1 1/2   c            Heavy cream
   10       oz           Semisweet chocolate -- melted
    1       c            Peanut butter
                         -smooth or crunchy
   Recipe by: Rebecca Oeswein <oeswein@dadd.ti.com>
   Preheat oven to 300 F.
   In a large bowl, beat together cream cheese and sugar
   until light and fluffy, 2 to 3 minutes.  Beat in eggs,
   one at a time.  Add vanilla, beat until smooth.  Add
   heavy cream, beat till well blended.
   Transfer 1/3 of batter to another bowl and set aside.
   Beat melted chocolate into remaining batter.  Pour
   into crust.  With mixer on medium speed, beat peanut
   butter into remaining 1/3 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
   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 hrs. or overnight.
   For a crust, I use Oreo cookie crumbs and make a crust
   using their recipe. I also do not swirl the flavors
   together.  I like them layered better.
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