Submitted by Terri Bearden-Good, Broken Arrow, Okla.
Crust:
• 2 C chocolate graham cracker crumbs
• 1/2 C unsalted butter, melted
In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×9 inch pan to form and even crust. Place in the refrigerator to chill while you make the filling.
Peanut Butter Cheesecake Layer:
• 8 ounces cream cheese, softened
• 1 C creamy peanut butter
• 1 C powdered sugar
• 1 tsp vanilla extract
• 1 1/2 C whipped topping
In a large mixing bowl, beat the cream cheese, peanut butter, powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully combined. Spread over the crust and chill.
Topping:
• 1 C semi-sweet chocolate chips
• 1/2 C heavy cream
Melt together until smooth and spread over the top of the chilled cheesecake layer.
Refrigerate for at least 4 hours or until set. Garnish with additional whipped topping, peanuts, mini chocolate chips, etc. if desired.
