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Peanut Butter Chocolate Chip Cheesecake

25 Oreo cookies
1/2 stick butter, melted
3 oz chocolate chips
3 oz peanut butter chips
3 tb heavy cream

12 oz cream cheese, softened
1 c sugar
1 c creamy peanut butter
5 lg eggs
1 egg white
1/2 c sour cream
2 ts lemon juice
1 c mini chocolate chips

3/4 c chocolate chips
1 c sour cream
1/2 c sugar

Place cookies in food processor fitted with metal blade and process
into uniform crumbs. Add butter and mix until well combined. Or,
mix crumbs and butter in bowl until blended. Pour into 10" springform
pan. Press evenly over bottom and about 2/3 up sides. Set aside in
refrigerator.

Melt chocolate and peanut butter chips in top of double boiler over
simmering water. Slowly add cream. Stir until smooth and chips are
melted. Pour into the crust-lined pan and spread within 1/2" of
the sides. Place back into the refrigerator until the filling is
prepared.

Beat cream cheese and sugar in large bowl with electric mixer on
medium speed until mixture is light and fluffy, about 3 minutes,
stopping to scrape down sides of bowl and beaters once or twice.
Add peanut butter and mix until incorporated. Beat in eggs and egg
white one at a time, stopping to scrape down sides of bowl and
beaters several times. Add sour cream, lemon juice and chocolate
chips and mix until incorporated. Pour into prepared pan.

Place on baking sheet. Bake in a 325 degree oven 55 to 65 minutes
or until sides are firm and center jiggles slightly. Remove to wire
rack and cool in draft-free place 15 minutes. Increase oven
temperature to 350 degrees.

While cake cools, melt chocolate chips in top of double boiler over
simmering water. Remove from heat. Add sour cream and sugar, stirring
until smooth. Spread evenly over top of cake. Bake in 350 degree
oven for 10 minutes. Cool to room temperature. Cover with plastic
wrap. Refrigerate at least 6 hours or until chilled. Before serving,
remove sides of springform.

If desired, the cake may be refrigerated up to 3 days, pr frozen
in springform pan covered with plastic wrap and foil. Defrost frozen
cake in refrigerator overnight.

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