Peanut butter& jelly cheesecake

 
                      Peanut Butter & Jelly Cheesecake
 
 Recipe By     : Prodigy
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           Chocolate Wafers -- Finely Crushed
    1      Cup           Peanut Butter Cookies, Crisp -- Finely Crushed
      1/4  Cup           Penauts -- Finely Chopped
      1/2  Cup           Margarine -- Melted
                         --------
    3      8 oz.         Cream Cheese -- Softened
      2/3  Cup           Brown Sugar
    1      Tablespoon    Cornstarch
    1      Cup           Semisweet chocoalte Chips -- Melted
      3/4  Cup           Peanut Butter
    5                    Eggs
    1      Teaspoon      Vanilla Extract
      2/3  Cup           Peanuts -- Chopped
                         -----
    8      Ounces        White Chocolate -- Coarsely chopped
    2      Tablespoons   Peanut Butter
    1      Ounce         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 cornstarch.  Beat
 with an electric mixer until smooth.  Beat in the melted choclate 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 for 15 minutes.  Lower the temperature to 225 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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