Ingredients
4 cups graham cracker crumbs
2 cups sugar, divided
1 cup creamy peanut butter, divided
½ cup (1 stick) unsalted butter, softened
3 pkg (8 oz. each) Philadelphia cream cheese, softened
1 teaspoon vanilla extract
3 large eggs
2 tablespoons whipping cream
2 cups (1 12-oz. package) semisweet chocolate chips -divided
Preparation
Preheat oven to 350°F. Line 13x9-inch baking pan with foil. In a large mixing bowl, beat solftened butter, ½ cup peanut butter and 1 cup sugar until smooth and fluffy, 3-4 minutes; beat in the graham cracker crumbs until combined. Reserve 1 ½ cups for topping; press remaining mixture into bottom of prepared pan.
Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed about 3-4 minutes or until well blended. Beat in remaining ½ cup peanut butter and vanilla. Add eggs, 1 at a time, mixing on low speed after each addition until blended. Beat in whipping cream until blended. Stir in 1 cup chocolate chips. Pour filling into prepared crust. Add remaining chocolate chips to reserved crust mixture and crumble with a fork or your fingers over the top of the cheesecake.
Bake 50 minutes or until center is almost set. Run a knife around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Cut into squares. Store leftover cheesecake in refrigerator
