5-8 ounce packages cream cheese, at room temperature
1 cup sugar, divided
5 large eggs
1 teaspoon vanilla
½ cup creamy peanut butter
Preheat the oven to 350 degrees. Have ready a 9-inch springform pan.
Combine the graham cracker crumbs, 1 teaspoon sugar and the butter; press the mixture into the bottom of the pan. Bake at 350 degrees for 8 minutes. Remove from the oven and reduce the oven temperature to 325 degrees.
Melt the chocolate chips in the microwave or in a double boiler over simmering water. Set aside.
Beat 3 packages of the cream cheese at medium speed until smooth. Gradually add ½ cup of the sugar, beating until blended. Add the 3 eggs, 1 at a time, beating well after each addition. Fold in the melted chocolate and vanilla. Pour the mixture into the prepared pan and set aside.
Beat the remaining 2 packages of cream cheese at medium speed until smooth. Gradually add the remaining ½ cup sugar, beating until blended. Add the remaining 2 eggs, 1 at a time, beating well after each addition. Add the peanut butter, beating just until combined. Carefully pour the peanut butter mixture over the chocolate mixture.
Bake at 325 degrees for 1 hour, or until the center is almost set. Remove the cheesecake from the oven; cool on a wire rack. Cover and chill overnight in the refrigerator. Gently run a knife around the edge of the pan and release the side. Store in the refrigerator. Serves 16.