Ingredients:
• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips, melted
• 1/2 cup creamy peanut butter
• 1 cup chopped peanut butter cups or your favorite candy bars
Instructions :
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the chocolate cookie crumbs and melted butter until well combined.
3. Press the mixture onto the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
4. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Pour the melted chocolate over the cream cheese mixture and fold until fully incorporated.
7. Spread half of the cheesecake batter over the chilled crust in the springform pan.
8. In a microwave-safe bowl, heat the peanut butter until softened. Drop spoonfuls of softened peanut butter over the cheesecake batter layer.
9. Sprinkle half of the chopped peanut butter cups over the peanut butter layer.
10. Pour the remaining cheesecake batter over the peanut butter cups and smooth the top with a spatula.
11. Bake in the preheated oven for 45-50 minutes or until the center is almost set.
12. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
13. Remove from the oven and refrigerate for at least 4 hours or until completely chilled.
14. Once chilled, remove the cheesecake from the springform pan, slice, and serve.
15. Enjoy the heavenly combination of chocolate, peanut butter, and creamy cheesecake!