Peanut Butter-Chocolate Cheesecake

The classic combo of chocolate and peanut butter go together perfectly in this creamy cheesecake. What could be better?

Original recipe makes 16 servings, 1 piece (101 g) each

Ingredients

1 cup KRAFT Peanut Butter
1 cup white sugar, divided
4 eggs, divided
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
2 tablespoons KRAFT Peanut Butter
2 tablespoons white sugar
1 cup whipping cream
2 tablespoons chopped peanuts

PREP

25 mins
COOK

1 hr 17 mins
READY IN

6 hrs 52 mins

Directions

Heat oven to 350 degrees F (175 degrees C).
Mix 1 cup peanut butter, 1/2 cup sugar and 1 egg until blended; press onto bottom of 9-inch springform pan. Bake 25 to 27 minutes or until toothpick inserted in centre comes out clean. Use back of spoon to gently press centre of crust to flatten. Cool.
Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Beat remaining peanut butter and sugar in medium bowl with mixer until blended. Gradually add cream, beating constantly with mixer on high speed until stiff peaks form. Spoon over cheesecake; top with nuts.