INGREDIENTS

INSTRUCTIONS

Recipe by: Rebecca Oeswein <oeswein@dadd.ti.com> Preheat oven to 300 F.
In a large bowl, beat together cream cheese and sugar until light and
fluffy, 2 to 3 minutes.  Beat in eggs, one at a time. Add vanilla, beat
until smooth.  Add heavy cream, beat till well blended.
Transfer 1/3 of batter to another bowl and set aside. Beat melted chocolate
into remaining batter.  Pour into crust. With mixer on medium speed, beat
peanut butter into remaining 1/3 batter until thoroughly mixed. Carefully
spoon peanut butter mixture on top of chocolate cheese mixture in pan.
Using the long handle of a wooden spoon, swirl the two flavors together.
Bake about 1 hour, or until cheesecake is set around edges and puffed but
still jiggles slightly in the center. Let cake cool 2 hours, then
refrigerate until well chilled, 8 hrs. or overnight.
For a crust, I use Oreo cookie crumbs and make a crust using their recipe.
I also do not swirl the flavors together. I like them layered better.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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