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Preheat your oven to 325°F (165°C).
In a medium bowl, mix the chocolate cookie crumbs with the melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
Add the peanut butter and mix until well combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Add the sour cream and vanilla extract, mixing until smooth.
Divide the batter into two equal parts. Stir the melted chocolate into one part.
Pour the peanut butter batter over the prepared crust, spreading evenly. Carefully pour the chocolate batter on top, using a spatula to gently swirl the two batters together to create a marbled effect.
Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
Prepare the Topping:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes + chilling time
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