Peanut Butter-Chocolate Swirl Cheesecake

Crust:
1 cup chocolate or regular graham cracker crumbs
2 TBS brown sugar
3 TBS butter

Filling:
12 oz. cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 TBS flour
1/2 tsp vanilla
1/2 cup chocolate chips, melted (semisweet or milk chocolate)

Combine crumbs with brown sugar. Mix in melted butter until well moistened. Pat into a 7" spring form pan.

In a med. mixing bowl, with an electric hand-held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 mininutes Add peanut butter, flour, and vanilla. Beat about 2 more mininutes

Pour all but about 1/2 cup of the batter into the prepared pan.

Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan.

Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust.

Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the crockery cooker.

Cover and cook on high for 2 1/2 hours.

Turn heat off and leave for about 1 1/2-2 hours, until cooled enough to remove.

Cool completely before removing from pan.

Chill before serving, and store leftovers in the refrigerator.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.