Ingredients

• cream cheese - 16 oz
• peanut butter - 1 cup
• powdered sugar - ½ cup
• heavy cream - 1 cup
• chocolate graham cracker crumbs - 1 ½ cups
• unsalted butter - ½ cup
• semi-sweet chocolate chips - 1 cup
• vanilla extract - 1 tsp

Instructions

1. 1.

   In a medium bowl, mix the chocolate graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

2. 2.

   In a large mixing bowl, beat the cream cheese and peanut butter together until smooth and creamy.

3. 3.

   Add the powdered sugar and vanilla extract to the cream cheese mixture and mix until well combined.

4. 4.

   In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture until combined.

5. 5.

   Spread the peanut butter cheesecake filling over the crust in the springform pan, smoothing the top.

6. 6.

   Melt the semi-sweet chocolate chips in a microwave-safe bowl, then drizzle the melted chocolate over the cheesecake.

7. 7.

   Refrigerate the cheesecake for at least 4 hours or until set.

8. 8.

   Once set, remove the cheesecake from the springform pan, slice, and serve chilled.