Princess's Chocolate/Peanut Butter Ca...

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Princess's Chocolate/Peanut Butter Candy Bar Cheesecake

*Note: The full recipe yielded a 10" Springform 2"deep cheesecake as well as a 9" fluted 2" deep French Tart pan. I froze the smaller one for a luncheon next week. The full recipe can be used to fill a 12" springform pan, however, it is soooo rich I believe, IMHO that the 10" pan is large enough for normal servings. PLEASE DO make a full recipe, though.......you won't be sorry!! :0)

Preheat oven to 350*

CRUST:

1 box Nabisco Chocolate Graham cracker cookies, crushed
1/2 cup granulated sugar
1 stick butter, unsalted (sliced)

Place all ingredients in a food processor and pulse until all the ingredients are well combined. Line a 10" springform pan with heavy duty foil. If using a fluted tart pan for your second smaller cheesecake, spray it with vegetable spray....it is not necessary to use foil as it will lift out when you push up the bottom of the pan to release the cake...however if using a smaller springform pan...please line it with foil. :0)

First press 2/3 of the crumbs into the larger pan making a nice 1/4" thick crust for the bottom and sides of the springform pan going all the way up the sides. Then use remaining crumbs for the smaller pan going up as far as you can with the remaining crumbs, pressing well to compact the crumbs. Chill both pans while you prepare the filling.

FILLING:

3 lbs. 6 oz. cream cheese, room temperature
2 1/4 cups granulated sugar
8 large eggs
2 teasp. good quality vanilla

1 lb. semi-sweet choc chips, melted
1 cup creamy peanut butter

Beat softened cream cheese and sugar until fluffy. Add the eggs, beating well after each addition. Fold in the vanilla extract. At this point, remove 1/3 of the cream cheese mixture and put it in a smaller bowl. Whisk in the cup of peanut butter and set aside. To the remaining 2/3 of the cream cheese mixture add the melted and slightly cooled chocolate chips and blend well.

Pour 2/3 of the chocolate cream cheese mixture into the larger springform pan. Level the filling with the back of a spoon. Do the same with the remaining filling for the smaller pan. Using a tablespoon, drop the peanut butter cream cheese mixture evenly around the top of each cheesecake. Using a knife, make swirls with the peanut butter mixture to create a marbled effect.

Place each cheesecake in a large roasting pan then into the oven on the center rack; fill with water to within 1" of the tops of the pans. Bake at 350* for 45 min. Then cover each cheesecake with the topping mixture and return to the oven and bake until the center of the cheesecake is almost set. (Approx. 20 more minutes for the larger cheesecake and 10-12 min. for the smaller one). Turn off the oven; leave the door slightly ajar and allow cheesecakes to remain inside for another hour. Remove and chill completely before serving. (Cover with foil after chilling.)

Unmold cheesecakes onto a decorative serving platter. The larger cake will serve 10-12 people, easily and the smaller one 6-8. These can be frozen if any should be leftover!!!!!(Yeah, right!!)

TOPPING:

1 1/2 cups shredded coconut
1 1/4 cups semi-sweet choc chips
1 1/2 cups crushed Skor or Heath Bars
(I made my own Almond Butter Crunch Toffee from my cookbook....anyone wanting the recipe...just hollar!)

Sprinkle ingredients evenly over both cheesecakes in the order given. (2/3 of each ingredient for the larger one and 1/3 for the smaller one.

CHIFFY: You've just gotta make this for your business!! It is definitely TDF!!!!!!!!!!!