Crust

1 1/4 cups peanut butter sandwich

cookie crumbs

1/4 cup all-purpose flour

1/4 cup unsalted butter, melted

Filling

4 packages (each 8 oz.)cream cheese, softened

1 1/4 cups granulated sugar

4 eggs

1 cup peanut butter, creamy style

3 tablespoons fresh lemon juice

1 teaspoon vanilla

2 cups semi-sweet chocolate chunks

Topping

1/2 cup sour cream

1/4 cup granulated sugar

1/4 cup peanut butter, creamy style

1 tablespoon fresh lemon juice

1/2 teaspoon vanilla

1/2 cup chocolate chunks

Preheat oven to 350˚

9-inch cheesecake pan, ungreased, or springform pan with 3-inch sides, greased

CRUST: In a medium bowl, combine cookie crumbs, flour and butter. Press into bottom of cheesecake pan and freeze.

FILLING: In a large mixer bowl, beat cream cheese and sugar on medium-high for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in peanut butter. Mix in lemon juice and vanilla. Fold in chocolate chunks. Pour into frozen crust. Bake for 45 to 55 minutes or until the top is light brown. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

TOPPING: In a bowl, combine sour cream, sugar, peanut butter, lemon juice and vanilla. Pour into center of cake and spread to edges. Sprinkle with chocolate. Bake for 5 minutes more. Cool for 2 hours. Cover and refrigerate for 6 hours.

Recipe from: 125 Best Cheesecake Recipes – George Geary

Notes: Made for the first time on 4-10-11. Very good. I did use oreo cookie crumbs instead of peanut butter cookies. And the next time I make it I will use a little less lemon juice in the cake.