Chocolate Chip Peanut Butter Cheesecake

I received this cheesecake recipe from a friend after trying it at her party, it's a very simple cheesecake to make, and is delicious, so creamy and good! This cheesecake is better if made a day ahead and refigerated to serve the following day. Prep time includes chilling time.

• Ready In: 6 hrs
• Serves: 10-12

Ingredients

• CRUST

• 2 1⁄2 cups  Oreo cookies, crushed
• 1⁄4 cup  melted butter

• FILLING

• 2 (8 ounce) packages cream cheese, softened
• 1 1⁄2 cups sugar (can use more or less sugar)
• 1  cup creamy peanut butter
• 5  eggs (room temperature)
• 1⁄2 cup sour cream
• 2  teaspoons fresh lemon juice
• 1 1⁄2 cups  semisweet mini chocolate chips

• TOPPING

• 1  cup sour cream
• 1⁄2 cup sugar
• 3⁄4 cup  semisweet mini chocolate chips

Directions

1. Set oven to 350 degrees.
2. Prepare a springform pan.
3. To make the crust: combine crumbs with melted butter.
4. Press into bottom of the prepared pan.
5. For the filling: with an electric mixer, combine all ingrediemts (except chocolate chips).
6. Beat for about 5-6 minutes until smooth and creamy.
7. Add in chocolate chips; mix to combine.
8. Pour into crust.
9. Bake until set, about 55-60 minutes.
10. Let stand at room temperature for about 15 minutes.
11. Meanwhile prepare the topping: blend all topping ingredients together, and spread over cheesecake.
12. Bake for another 10 minutes more.
13. Let cake cool at room temperature, then refrigerate for 5 or more hours (overnight is better!).