Peanut Butter& Jelly Cheesecake

* Exported from MasterCook *

Peanut Butter & Jelly Cheesecake

Recipe By : Prodigy
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
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1 Cup Chocolate Wafers -- Finely Crushed
1 Cup Peanut Butter Cookies, Crisp -- Finely Crushed
1/4 Cup Penauts -- Finely Chopped
1/2 Cup Margarine -- Melted
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3 8 oz. Cream Cheese -- Softened
2/3 Cup Brown Sugar
1 Tablespoon Cornstarch
1 Cup Semisweet chocoalte Chips -- Melted
3/4 Cup Peanut Butter
5 Eggs
1 Teaspoon Vanilla Extract
2/3 Cup Peanuts -- Chopped
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8 Ounces White Chocolate -- Coarsely chopped
2 Tablespoons Peanut Butter
1 Ounce Semisweet Chocolate -- Melted

In a medium bowl, stir together the chocolate wafers, peanut butter
cookies and peanuts. Add melted butter and stir until well combined.
Press mixture evenly onto the bottom and up the sides of a 9 "
springform pan. Set aside.

In a large bowl combine cream cheese, brown sugar and cornstarch. Beat
with an electric mixer until smooth. Beat in the melted choclate chips
and peanut butter. Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Stir in chopped peanuts. Pour mixture over
the crust.

Bake at 350 for 15 minutes. Lower the temperature to 225 and bake for 1
hour and 10 minutes or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knfie around the inside edge of
the pan. Turn the oven off and return the cake to the oven for an
additional 30 minutes. Cool to room temperature then chill, uncovered
overnight. THe next day, make the topping and put on cake.

Topping: in a small saucepan melt white chocolate and peanut butter over
low heat , stirring constantly. Cool to lukewarm. Pour peanut butter
mixture over the cheesecake. Drizzle parallel strip of the melted
semisweet chocolate over the peanut butter mixture. Using a knife, draw
the dull side the tip across the chocolate. Chill until serving time.

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