4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup creamy peanut butter
4 egg s
2 oz. BAKER'S Semi-Sweet Chocolate
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Let's Make It
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm. Use foil handles to remove cheesecake from pan before cutting to serve.
This is a great dessert to share on a special occasion. At 16 servings, there's enough for a crowd.
This irresistible cheesecake can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.