Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
CRUST: Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch springform pan. Combine crumbs, 1/2 cup sugar, and melted butter in food processor, and process into crumbs. Press mixture onto bottom and sides of prepared pan and chill.
FILLING: Combine cream cheese, 1 1/2 cups sugar, peanut butter, eggs, 1/2 cup sour cream and lemon juice in processor and blend until creamy and smooth. .
Add 1 cup chips and mix 10 seconds, using on/off turns (chips are optional in the cake mix). Spread filling in prepared crust.
Bake at 350 degrees until the center of the filling is firm, about 70-80 minutes. Let stand at room temperature for 15 minutes before adding topping (retain 350 degree oven temperature for later).
TOPPING: Blend remaining 1 cup sour cream, 3/4 cup melted semisweet chocolate chips and 1/2 cup sugar. Spread over cheesecake, and bake 10 minutes. Let cake cool, and then refrigerate overnight before serving.
