PEANUTTY COCOA MARBLE CHEESECAKE

Peanutty Cocoa Marble Cheesecake image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 18

- peanutty cocoa crust (below)
3 package(s) 8 ounces each cream cheese, softened
3/4 cup(s) sugar
1/2 cup(s) sour cream
1 tablespoon(s) vanilla
3 - eggs
3 tablespoon(s) flour
1/4 cup(s) unsweetened cocoa
1/4 cup(s) sugar
1 tablespoon(s) vegetable oil
1 1/4 can(s) peanut butter chips
1/4 cup(s) milk
FOR THE PEANUTTY COCOA CRUST
1 1/4 cup(s) vanilla wafer crumbs
1/4 cup(s) unsweetened cocoa
1/4 cup(s) powdered sugar
1/4 cup(s) butter, melted
3/4 cup(s) peanut butter chips, chopped

Steps:

Prepare Peanutty Cocoa Crust: Combine wafer crumbs, cocoa, powdered sugar, and melted butter. Stir in chopped peanut butter chips. Press onto bottom of 9 inch spring form or 9 inch square pan. Set aside.
Beat cream cheese, 3/4 cup sugar, the sour cream, and vanilla in large mixer bowl until light and fluffy. Blend in eggs and flour. Mix cocoa, 1/4 cup sugar, and the oil with 1 1/2 cups of the cream cheese mixture. Melt peanut butter chips with milk in top of double boiler over hot, not boiling, water; gradually to remaining cream cheese mixture. Beat 5 minutes on high speed.
Spoon peanut butter and cocoa mixtures alternately onto prepared crust; swirl with knife or spatula for marbled effect. Bake at 450 for 10 minutes; without opening oven door, decrease temperature to 250 and continue to bake 30 minutes. Turn off oven; let cheesecake remain in oven 30 minutes without opening door. Remove from oven; cool completely. Chill thoroughly.