This is a recipe that I created for a cooking/baking contest. I had to try different versions of it and used the same guests each time. When I was ready to name the recipe, I asked my guests what they would call it and one of the young men said, "Peanut Butter Divine," and that's what it has been called ever since. I hope you enjoy. Cheesecake is simple to make, even though it looks like it would be difficult.
To make the crust: Heat oven to 350 degrees F. Mix graham cracker crumbs and melted butter together. Press onto the bottom of a 9" springform pan. Drop small amounts of cookie dough onto the graham cracker crust, until all the dough is used.
To make the filling: Mix together sweetened condensed milk and 1/2 cup peanut butter. Pour 1/2 of this mixture over the cookie dough, and reserve the rest. In a large bowl, beat cream cheese with an electric mixer on medium-high speed, until light and fluffy. Gradually beat in sugar until smooth. Reduce speed to low and beat in eggs, 1 at a time, just until blended. Add 1 cup peanut butter and vanilla and beat until smooth. Stir in the peanut butter chips. Pour the filling into the crust-lined pan and smooth the top with a spatula. Pour the reserved condensed milk mixture onto the filling and swirl into the cheesecake.
Bake for 50 minutes. Turn oven off and leave the cheesecake in the oven for an hour. Remove from the oven and using a thin knife, carefully run it around the edge of the cheesecake where it meets the pan, to release. Let cool completely on wire rack. Cover and refrigerate until cold, 8 hours or overnight.
To serve, run a sharp knife around edge of pan to loosen and remove side of springform pan. Place on serving platter and serve plain or with whipped cream.