Peanut Butter and Chocolate Cheesecake

Ingredients:

24 Oreo cookies, crushed fine
5 T butter, melted

5 (8 oz.) pkgs. cream cheese, room temperature
3 T flour
1-3/4 C sugar
5 large eggs
1/3 C heavy cream
1 tsp vanilla
2/3 C peanut butter chips, melted
2/3 C semi-sweet chocolate chips, melted

Preheat oven to 500.
Cut a piece of parchment paper to fit in the bottom of a 10" springform pan. Wrap the pan well with heavy duty aluminum foil.  Set aside.

For the crust, in the bowl of a food processor, process the cookies into small crumbs. In a medium bowl, add the processed cookie crumbs and the melted butter.  Stir until well combined. Pat into the bottom of springform pan. Set aside.

In a large bowl of an electric mixer, beat cream cheese and flour until creamy.  Slowly add sugar, alternating with an egg, mixing until well combined. Continue until you've added all the sugar and all 5 eggs.  Beat in heavy cream and vanilla.

Divide batter evenly into 2 bowls. Melt the peanut butter chips for 30 seconds in the microwave.  Stir and continue to microwave up to 60 seconds total. Stir the chips until there are no lumps.  Whisk into half the cheesecake batter in one bowl.  Do the same for the chocolate chips and add to the second bowl.

Carefully place the springform pan into a baking pan about the same height as the springform pan.  Place on center rack in oven, and fill halfway up the sides with hot water.

Bake for 10 minutes; lower heat to 325 and continue baking for 1 hour or until center of cheesecake is slightly wobbly.  Turn off oven and with the door closed, let cheesecake sit in oven for an hour.  Crack oven door and leave cheesecake for another hour.  Refrigerate for 4 hours or overnight.

Remove from springform pan and place on serving platter.  If desired, decorate with mini Reeses Peanut Butter Cups.

Say Cheese...cake!