Peanut Butter Chocolate Chip Cheesecake

FILLING
12 oz Cream cheese, softened
1 c Sugar
1 c Creamy peanut butter
5 lg Eggs
1 Egg white
1/2 c Sour cream
2 ts Lemon juice
1 c Mini chocolate chips

TOPPING
3/4 c Chocolate chips
1 c Sour cream
1/2 c Sugar

Crust: Place cookies in food processor fitted with metal blade and
process into uniform crumbs. Add butter and mix until well combined.
Or, mix crumbs and butter in bowl until blended. Pour into 10″
springform pan. Press evenly over bottom and about 2/3 up sides. Set
aside in refrigerator.

Melt chocolate and peanut butter chips in top of double boiler over
simmering water. Slowly add cream. Stir until smooth and chips are
melted. Pour into the crust-lined pan and spread within 1/2″ of the
sides. Place back into the refrigerator until the filling is prepared.

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 m,ix until incorporated. Pour into prepared pan.

Place on baking sheet. Bake in a 325 degree oven 55 to 65 minutes or
until sides are firm and center jiggles slightly. 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, remove sides of springform.