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Gingerbread
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Marble Cheesecake
Crumb Crust (recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 cup sugar, divided
1/2 cup dairy sour cream
1 tablespoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1/4 cup Cocoa
1 tablespoon vegetable oil
1-1/3 cups Peanut Butter Chips (reserved from crust)
1/4 cup milk
Heat oven to 450°F. Prepare crumb crust. Beat cream cheese, 3/4 cup sugar, sour cream and vanilla in large bowl on medium speed of electric mixer until smooth. Add eggs and flour; beat until blended.
Beat cocoa, remaining 1/4 cup sugar and oil with 1-1/2 cups cheese mixture in medium bowl. In small microwave-safe bowl, place 1-1/3 cups peanut butter chips and milk. Microwave at high (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Gradually add warm peanut butter mixture to remaining vanilla batter; beat on high speed 5 minutes.
Spoon peanut butter and chocolate mixtures alternately over prepared crust. Gently swirl with knife or spatula for marbled effect.
Bake 10 minutes. Without opening oven door, decrease temperature to 250°F. and continue to bake 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening door. Remove from oven to wire rack; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate until serving time. Cover; refrigerate leftover cheesecake. 12 servings.
Crumb Crust
1-1/4 cups vanilla wafer crumbs
1/4 cup Cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
1-2/3 cups (10-oz. pkg.) Peanut Butter Chips, divided
With knife or food processor, chop 1/3 cup peanut butter chips (reserve remaining chips for cheesecake batter). In medium bowl, stir together
crumbs, cocoa, powdered sugar and butter. Stir in chopped peanut butter chips. Press firmly onto bottom of 9-inch springform pan or 9-inch square pan.
 "Always Kiss The Cook"
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