Every year, during our county livestock show, our county 4-H clubs work together at a concession stand. Each 4-H club is asked to bring several desserts, and one of the ones I always bring is some type of cheesecake. This year I made a Peanut Butter Chocolate Chip Cheesecake. It was a big hit!
I used a cookie crust, and honestly, I don't even know what kind of cookie it was. I made the crust not even knowing what kind of cheesecake I was going to make For the crust, then, I would recommend a chocolate cookie crust. I'll list a crust recipe that would work great with this cheesecake:
Cheesecake (Recipe from Junior's Cheesecakes Cookbook):
Three 8-ounce packages cream cheese (use only full fat), at room temperature
1 1/2 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
1 cup smooth peanut butter
1 cup heavy or whipping cream
Preheat oven to 350 degrees. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Add chocolate cookie crumbs and tilt pan in all directions to evenly coat.
In large mixing bowl, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating after each one. Add the peanut butter and cream and beat just until completely blended. Be careful not to over mix. Gently spoon the batter on top of the cookie crumbs.
Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is light tan, about 1 1/4 hours (mine took about 1 1/2 hours). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.
Make hot fudge sauce:
2 cups powdered sugar
1 can evaporated milk
2/3 cup semi-sweet chocolate chips
1/2 cup butter
1 teaspoon vanilla
Bring powdered sugar, evaporated milk, chocolate chips, and butter to a boil. Simmer, uncovered for 8 minutes, stirring constantly. Remove from heat and stir in vanilla. Cool sauce completely.
To decorate, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate.
Pour hot fudge sauce over the top of the cheesecake, allowing some of the fudge topping to pour over the sides and drizzle down. (You will not use all of hot fudge sauce. Save it for another yummy treat!) Top cheesecake with peanut butter chips and chocolate chips (I used milk chocolate chips) or chopped up Reese's Peanut Butter Cups. Keep stored in refrigerator. Cut cheesecake slices with a non-serated knife.