Instructions: Preheat oven to 300 F.

In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Add vanilla, beat until smooth. Add heavy cream, beat till well blended.

Transfer 1/3 of batter to another bowl and set aside. Beat melted chocolate into remaining batter. Pour into crust. With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed. Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan.

Using the long handle of a wooden spoon, swirl the two flavors together.

Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center. Let cake cool 2 hours, then refrigerate until well chilled, 8 hrs. or overnight.

For a crust, I use Oreo cookie crumbs and make a crust using their recipe.

I also do not swirl the flavors together. I like them layered better.

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