Peanut Butter Chocolate Chip Cheesecake - cooking recipe

Ingredients

Crust
1 1/2 cups Oreo cookie crumbs, including the filling (about 22 cookies)
3 tablespoons butter, melted
Filling
2 (8 ounce) pkges. cream cheese, room temperature
1 1/2 cups sugar
1 cup creamy peanut butter
5 eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla
1 cup semisweet mini chocolate chips
chocolate fudge topping
1 cup sour cream
3/4 cup melted chocolate chips
3 tablespoons powdered sugar

Preparation

Mix crumbs and butter and put crumb mixture onto bottom of greased 9 inch spring form pan. Bake 10 minutes at 350 degrees, and cool crust on a wire rack.
In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition.
Add sour cream and vanilla. Add the mini chocolate chips.
Pour cheesecake mixture into prepared cookie crust.
Put cheesecake in 350 degree oven on middle oven rack.
Position a baking pan filled halfway with hot water on lower rack.
Bake 15 minutes., then lower oven temperature to 300 degrees and bake 70 minutes.
Turn oven off. Let cake stand in oven, with door ajar, 30 minutes.
Remove from oven and let cool on wire rack.
In a medium bowl, combine sour cream, melted chocolate chips, and powdered sugar for topping.
Spread chocolate topping over cooled cheesecake.
Let chocolate topping cool and set. Cool cheesecake completely on a wire rack.
Refrigerate .12-24 hours.