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Desserts

PHILADELPHIA Peanut Butter Chocolate Cheesecake

photo by:kraft
Chocolate and peanut butter team up once again, with predictably scrumptious results, in this rich and creamy PHILADELPHIA cheesecake.
time
prep:
20 min
total:
6 hr 10 min
servings
total:
16 servings

What You Need

16
 peanut butter sandwich cookies, finely crushed (about 2 cups)
3
Tbsp.  butter, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
1
Tbsp.  vanilla
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  PLANTERS Creamy Peanut Butter
4
 eggs
2
oz.  BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

MELT chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm. Use foil handles to remove cheesecake from pan before cutting to serve.

Kraft Kitchens Tips

Size-Wise
This is a great dessert to share on a special occasion. At 16 servings, there's enough for a crowd.
Note
This irresistible cheesecake can be refrigerated up to 24 hours before serving.
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