- 12 oz chocolate graham crackers (23 crackers, to yield about 2 1/3 cup crumbs)
- 5 oz butter
- 2 lbs cream cheese at room temperature (Do not use whipped or light variety)
- 9.37 oz brown sugar (1 ¼ cups)
- 9.5 oz creamy peanut butter (1 cup, do not use natural variety)
- 1 tbsp vanilla extract
- ½ tsp salt
- 4 fl oz International Delight REESE’S Peanut Butter Cups Creamer (1/2 cup)
- 4 fl oz whipping cream (1/2 cup)
- 4 large eggs at room temperature and lightly beaten
- 5 oz semi-sweet chocolate finely chopped
- 6 fl oz whipping cream (3/4 cup)
- 1 oz powdered sugar (1/4 cup)
- Assorted peanut butter cups for decorating
Preheat the oven to 325 F. Spray a deep 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil tightly around the outside of the pan, coming up to the top edge. I like to use heavy-duty 18-inch foil, to prevent any water from leaking in to the cheesecake, but if you don’t have 18-inch foil, consider doing 2 overlapping layers of foil to make it more waterproof. Put water on to boil for a water bath.
Place the chocolate graham crackers in a food processor and process them until they’re fine crumbs. (Alternately, you can put them in a plastic bag and crush them with a rolling pin until they’re crumbs.) Melt the butter in the microwave, and stir the butter and crumbs together until the crumbs are the texture of wet sand.
Firmly press the chocolate crumbs into the bottom and up the sides of the springform pan, then refrigerate the pan while you prepare the filling.
Place the room temperature cream cheese in the bowl of a large stand mixer fitted with a paddle attachment. (A hand mixer can also be used.) Beat the cream cheese on medium speed until it is fluffy and free of lumps. Add the brown sugar and mix it in, then scrape down the bottom and sides of the bowl well.
Mix in the peanut butter, vanilla, and salt, and mix on medium-low speed until well-incorporated. With the mixer running on low, slowly stream in the International Delight REESE’S Peanut Butter Cups Creamer and 4 ounces of whipping cream.
Finally, stop the mixer and add the lightly beaten eggs. Stir these in by hand with a spatula. At first the mixture will look separated, but keep stirring and it will all come together in a smooth, silky batter.
Melt the semi-sweet chocolate in the microwave. Divide the peanut butter cheesecake batter in half, and add the melted chocolate to one half, stirring until smooth and homogenous. Separate out 1 cup of chocolate batter (about 4.5 oz) and place it in a piping bag.
To make the striped interior effect, take a large ice cream scoop and place two scoops of peanut butter cheesecake in the center of the prepared pan. Place two scoops of chocolate cheesecake right on top of it—this will push down on the peanut butter cheesecake and cause it to spread out. Continue this layering, making concentric circles with the two batters, until you’ve used all the chocolate cheesecake and have only a little peanut butter cheesecake remaining. Spread the remaining peanut butter cheesecake on top and smooth it into an even layer.