Chocolate and Peanut Butter Fudge Cheesecake Recipe

Ingredients

• 1 1/2 cups vanilla wafer crumbs (about 45 wafers crushed)
• 1/2 cup powdered sugar
• 1/4 cup Hershey’s cocoa powder
• 1/3 cup butter or 1/3 cup margarine, melted
• 24 ounces light cream cheese, softened
• 3/4 cup granulated sugar
• 3 eggs
• 1/3 cup sour cream
• 4 tablespoons all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups semi-sweet chocolate chips, melted
• 1 1/4 cups peanut butter chips, melted

Instructions

1. Heat the oven to 350°F.
2. In a medium bowl, combine 1 1/2 cups vanilla wafer crumbs, 1/2 cup powdered sugar, 1/4 cup cocoa powder, and 1/3 cup melted butter. Mix until well-combined.
3. Press the crumb mixture into the bottom and up the sides of a 9-inch springform or pie pan. Bake for 8 minutes, then allow to cool.
4. In a large bowl, beat together 24 ounces of softened light cream cheese and 3/4 cup granulated sugar until smooth and creamy. Add in 3 eggs, 1/3 cup sour cream, 4 tablespoons all-purpose flour, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon salt. Beat well until everything is blended.
5. Divide the cream cheese batter in half. Add one half to a bowl with 1 1/4 cups melted semi-sweet chocolate chips and mix until well combined. In the other half, mix in 1 1/4 cups melted peanut butter chips. Cool both mixtures in the fridge for 10 minutes.
6. Spread the chocolate batter evenly over the prepared crust. Gently pour the peanut butter mixture over the chocolate batter, being careful not to stir or mix them together.
7. Bake for 50-55 minutes, or until the center is almost set. For fewer cracks, consider baking in a water bath.
8. Allow the cheesecake to cool completely, then cover and refrigerate. If using a springform pan, cool on a wire rack for 10 minutes before running a knife around the edges to loosen and remove the sides. Chill until completely cold, then it’s ready to serve.
9. Store leftovers in the refrigerator for up to one week.