Peanut Butter Chocolate Chip Cheesecake
25 Oreo cookies
1/2 stk butter, melted
3 ounces Chocolate chips
3 ounces Peanut butter chips
3 tablespoons Heavy cream
12 ounces Cream cheese, softened
1 cup Sugar
1 cup Creamy peanut butter
5 lrg Eggs
1/2 cup Sour cream
2 teaspoons Lemon juice
1 cup Mini chocolate chips
3/4 cup Chocolate chips
1 cup Sour cream
1/2 cup Sugar
Pour into 10" spring form pan. Press evenly over bottom and about 2/3 up sides. Set aside in refrigerator.
Filling: Beat cream cheese and sugar in large bowl with electric mixer on medium speed until mixture is light and fluffy, about 3 minutes, stopping to scrape down sides of bowl and beaters once or twice. Add peanut butter and mix until incorporated. Beat in eggs and egg white one at a time, stopping to scrape down sides of bowl and beaters several times. Add sour cream, lemon juice and chocolate chips and mix until incorporated. Pour into prepared pan.
Remove to wire rack and cool in draft-free place 15 minutes.
Increase oven temperature to 350 degrees.
Topping: While cake cools, melt chocolate chips in top of double boiler over simmering water. Remove from heat. Add sour cream and sugar, stirring until smooth. Spread evenly over top of cake. Bake in 350 degree oven for 10 minutes. Cool to room temperature. Cover with plastic wrap. Refrigerate at least 6 hours or until chilled. Before serving, remov