Peanut Butter Chocolate Chip Cheesecake

 

Peanut Butter Chocolate Chip Cheesecake

Original recipe makes 1 - 9 inch springform pan 

1 1/2 cups graham cracker crumbs 
1/3 cup white sugar 
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
3 (8 ounce) packages cream cheese

1 cup Smucker's Natural Peanut Butter 

1 (14 ounce) can sweetened condensed milk

3 eggs
2 teaspoons vanilla extract (I ALWAYS use Nielson-Massey Vanilla Paste)
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
2. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla, eggs, peanut butter and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips - add extra chips if you want!
3. Make a water bath for your cheesecake. Basically, find a dish or pan (turkey pans work great) larger than your 9 in springform pan. Place springform pan in center of larger pan. Pour HOT water into larger pan until you're about 1-1 1/2 inches from the top of the springform pan. 
4. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely in the refrigerator. Use a knife to cut around the edge before releasing the sides of pan. Keep cake refrigerated until time to serve.
   
   Enjoy!