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.