Peanut Butter Chocolate Chip Cheesecake
Yield: 8-10 servings

2 (5.5 oz) packages Dr. Lucy’s Chocolate Chip Cookies
1 stick (1/2 cup) butter, melted
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
3 eggs
2 cups peanut butter
2 cups semisweet chocolate chips
Chocolate shavings for garnish
Fresh whipped cream for garnish

1. Preheat oven to 350 degrees F. In a food processor, combine Dr. Lucy’s Chocolate Chip Cookies with melted butter. Pulse until a finely ground crust forms. Lightly spray a spring form pan with non-stick spray. Press the chocolate chip cookie crust into the bottom of the pan and set aside.
2. In the bowl of a standing mixer, combine cream cheese, sugar and vanilla extract and mix on medium speed until well combined. Add in the sour cream and mix well. Add the eggs, one at a time, mixing on low speed after each addition until blended.
3. In a glass microwave safe dish, melt the peanut butter and chocolate chips together. Pour into the rest of the batter and mix well.
4. Pour the batter over the chocolate chip cookie crust and bake for 50 to 55 minutes until the center is set. Transfer to a cooling rack and cool completely.
5. Garnish with fresh whipped cream and chocolate shavings if desired.