Chocolate & Peanut Butter Cheesecake

Delightfully borrowed and adapted from Better Homes and Gardens

1 1/2 cups crushed Graham Crackers
1/2 cup + 2 TBS Butter, melted
2 TBS Sugar
(2) 8oz packages Cream Cheese, softened
1 cup creamy Peanut Butter
1/4 cup Sugar
3 eggs
1 1/2 cups Semi-Sweet Chocolate Chips
2 tbs Half & Half
1/2 tsp Vanilla Extract

Pre-heat oven to 300. Combine the crushed grahams with melted butter & 2 tbs sugar. Press into a lightly buttered 9-inch spring form pan, sides should rise 1 1/2 inches or so.

Beat 1 package of your cream cheese with your mixer until smooth. Beat in Peanut Butter and 1/4 sugar until combined. Fold in one slightly beaten egg and set aside this mixture.

In a saucepan stir chocolate chips over a low heat until fully melted and smooth. Cube remaining cream cheese and add to mixture until it re-melts, stir constantly to combine. Stir in milk and vanilla until smooth. Remove from heat, fold in 2 slightly beaten eggs - slowly.

Now we can assemble. Spread half the chocolate mixture into your spring form pan, next layer is the Peanut Butter layer (use it all and flatten it) - Top with the last half of your chocolate and smooth the top.

Bake for 45 minutes, or until center is set. Once removed, set on a wire rack to come to room temperature. Cover and chill in your fridge for 4 hours before serving.