Peanut Butter Cup Cheesecake

Peanut butter, chocolate and cheesecake... what could be better? I created this combination because my daughter wanted all three of these flavors in her birthday cake. She liked it so much that it has become a favorite. Enjoy!

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• Peanut Butter Sauce

• 1⁄4 teaspoon vanilla
• 1  cup  light cream
• 1⁄2 cup  light Karo syrup
• 1⁄2 cup granulated sugar
• 4  tablespoons butter
• 1  cup creamy peanut butter

• Cheesecake Crust

• 2  tablespoons granulated sugar
• 4  tablespoons butter
• 1 1⁄4 cups reduced-fat graham cracker crumbs

• Cheescake Filling

• 2  tablespoons cornstarch
• 1⁄4 cup  granulated brown sugar, packed
• 1  cup granulated sugar
• 4  large eggs
• 1  cup  semi-sweet chocolate chips, divided in half
• 1⁄2 cup  low-fat evaporated milk
• 3 (8 ounce) packages Philadelphia Cream Cheese, at room temp

Directions

1. Peanut Butter Sauce:
2. Combine all ingredients except for the peanut butter in a saucepan on medium heat, stirring constantly, until all of the ingredients have dissolved/melted.
3. Transfer to a mixing bowl and let the mixture cool completely.
4. Add the peanut butter and stir until a creamy smooth texture has been achieved.
5. Cheesecake Crust:
6. Melt the butter.
7. Combine all 3 ingredients until thoroughly combined.
8. Press onto the bottom of a prepared (I use a non-stick baking spray) 9 inch spring-form pan.
9. Spread 1/2 cup of the chocolate chips on top of the crust.
10. Cheesecake Filling:
11. Preheat the oven to 350°F.
12. Put 1/2 cup of chocolate chips into a microwave safe bowl and heat for 30 seconds. Stir and continue heating in 15 second intervals until all of the chips have melted. Put aside to cool.
13. Beat the room temperature cream cheese, brown sugar and sugar until smooth (I use a stand mixer).
14. Add the eggs, evaporated milk and cornstarch, then beat until thoroughly combined.
15. Remove 1 cup of the mixture and add it to the melted chocolate, stirring until thoroughly combined.
16. Pour the remaining filling slowly into the spring-form pan trying not to disturb the location of the chocolate chips too much.
17. Spoon the chocolate mixture onto the top of the cheesecake and swirl.
18. Bake for 60 minutes or until the edge is set but the center still moves. Cool completely on a wire rack, then refrigerate in spring-form pan overnight.