buckeye cheesecake

How To Make buckeye cheesecake

• Step 1
  Crust: combine cookie crumbs, flour and butter. I use a food processor to crumb the cookies and then add the flour and butter into the machine, mixing till slightly sticky. Press into bottom of 9" spring form pan and bake at 350 for 10 mins.
• Step 2
  Filling: Melt chocolate in double boiler over hot, not boiling water. When fully melted add peanut butter and stir till blended. Set aside. In a large bowl or standing mixer, beat cream cheese, sour cream and sugar on medium high speed till very smooth, 3-5 mins. Add eggs, one at a time, mixing well after each egg. Mix in vanilla. Swirl in melted chocolate/peanut butter mixture. Pour over baked crust, smoothing gently out to sides of the pan. Bake in preheated oven (350)until top is light brown and the center has a slight jiggle to it (you do not want the center to be firm!), about 45-55 mins. Let cool on counter for 10-15 mins but do not turn the oven off. (the cake will sink slightly in the middle)
• Step 3
  Topping: In a small bowl, combine sour cream, sugar, peanut butter, lemon juice and vanilla and mix well. Pour into center of cooled cake and spread to edges of the indent. Bake for an additional 5 mins. Let cool for 2 hours then cover and refrigerate at least 6 hours before serving. To remove easily from pan, run a knife under hot water and work slowly around the edge of the pan before removing outer pan ring. You may also wrap and freeze the cheesecake for up to one year. It is best to line the bottom of the pan with wax paper before baking the crust if this is your intention. Cover and place the entire pan in the freezer overnight. Remove entire cheesecake from pan (I use a large BBQ spatula), removing wax paper from the crust and wrap the cheesecake tightly and refreeze.
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