*  Exported from  MasterCook  *

                     Peanut Butter & Jelly Cheesecake

Recipe By     : Prodigy
Serving Size  : 16   Preparation Time :0:00
Categories    : Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Chocolate wafers --
                        - finely crushed
   1      c             Peanut butter cookies --
                        - crisp, finely crushed
     1/4  c             Penauts -- finely chopped
     1/2  c             Margarine -- melted
  24      oz            Cream cheese (3 pkg) -- softened
     2/3  c             Brown sugar
   1      tb            Corn starch
   1      c             Semisweet chocolate chips --
                        - melted
     3/4  c             Peanut butter
   5                    Eggs
   1      ts            Vanilla extract
     2/3  c             Peanuts -- chopped
   8      oz            White chocolate --
                        - coarsely chopped
   2      tb            Peanut butter
   1      oz            Semisweet chocolate -- melted

In a medium bowl, stir together the chocolate wafers, peanut butter
cookies, and peanuts. Add melted butter and stir until well combined.
Press mixture evenly onto the bottom and up the sides of a 9"
springform pan. Set aside.

In a large bowl combine cream cheese, brown sugar, and corn starch.
Beat with an electric mixer until smooth. Beat in the melted
chocolate chips and peanut butter. Add eggs, one at a time, beating
well after each addition. Beat in vanilla. Stir in chopped peanuts.
Pour mixture over the crust.

Bake at 350°F for 15 minutes. Lower the temperature to 225°F and bake
for 1 hour and 10 minutes or until the center no longer looks wet or
shiny. Remove the cake from the oven and run a knfie around the
inside edge of the pan. Turn the oven off and return the cake to the
oven for an additional 30 minutes. Cool to room temperature then
chill, uncovered overnight. The next day, make the topping and put on
cake.

Topping:

In a small saucepan melt white chocolate and peanut butter over low
heat, stirring constantly. Cool to lukewarm. Pour peanut butter
mixture over the cheesecake. Drizzle parallel strip of the melted
semisweet chocolate over the peanut butter mixture. Using a knife,
draw the dull side the tip across the chocolate. Chill until serving
time.


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