1 1/2 cups granulated sugar
4 large eggs
1 cup creamy peanut butter
1 tablespoon all purpose flour
2 teaspoons vanilla extract
2 graham cracker pie crusts
16 oz dark chocolate
Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour to the mixture. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture.
Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer.
Pour mixture into prepared graham cracker pie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 90 minutes in 350 degree oven or until tip of a knife comes out clean when inserted in center of the cheesecake.
Once the cheesecake has cooled for a few minutes, take the melted dark chocolate and drizzle over the cake to your liking. I did one fully covered (for chocolate lovers) and one with only a little bit of chocolate.
Servings - 16
Prep Time - 10 minutes
Cook Time - 90 minutes
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