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Chocolate Peanut-Butter Swirl Cheesecake

2 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
8 1-ounce semisweet chocolate squares

32 ounces cream cheese, at room temperature
1/4 cup milk
5 large eggs
2/3 cup creamy peanut butter

In 10 x 3 springform pan, mix graham-cracker crumbs, butter, and
1/4 cup sugar. Press mixture onto bottom and up side of pan.
Refrigerate. In small saucepan over low heat, heat chocolate until
melted and smooth, stirring frequently. Remove saucepan from heat;
cool chocolate slightly. In large bowl, with mixer at medium speed,
beat cream cheese until smooth; slowly beat in 1 1/4 cups sugar.
With mixer at low speed, beat in milk and eggs; beat 3 minutes,
occasionally scraping bowl with rubber spatula. Remove 1 cup batter
to small bowl; stir in peanut butter until well blended. Into
batter remaining in large bowl, with mixer at low speed, beat melted
chocolate until blended. Pour chocolate batter into pan. Preheat
oven to 475 deg. Spoon dollops of peanut-butter mixture onto
batter. With knife or small metal spatula, cut and twist through
mixtures to obtain marbled effect. Bake cheesecake 10 minutes.
Reduce heat to 300 deg. Bake 50 minutes. Turn oven off. Leave
cheesecake in oven 30 minutes longer with oven door slightly ajar.
Remove cheesecake from oven; cool in pan on wire rack. Cover and
refrigerate cheesecake at least 4 hours or overnight.


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