Instructions: Recipe is for 5-quart, round slow cooker. In bowl, combine crumbs with 2 tablespoons brown sugar; mix in melted butter until well moistened. Pat into 7-inch springform pan. In medium-sized mixing bowl, with electric hand-held mixer, cream together room-temperature cream cheese and remaining 2/3 cup brown sugar. Add eggs; beat on medium speed about 2 minutes. Add peanut butter, flour and vanilla; beat about 1 more minute. Pour all but about 1/2 cup batter into prepared pan.

Combine melted chocolate chips (semisweet or milk chocolate) with remaining batter; pour on top of batter in pan. Cut chocolate batter in gently, using knife to make swirling pattern, without disturbing crust. Place on rack or aluminum foil ring (to keep pan off bottom of pot) in crockery cooker. Cover and cook on high 2 1/2 hours.

Turn heat off; leave about 1 1/2-2 hours, until cool enough to remove. Cool completely before removing from pan. Chill before serving; store leftovers in refrigerator.

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