Beat the cream cheese and sugar together until smooth and creamy. Mix in the peanut butter, eggs and vanilla. Beat just until blended. Stir in both kinds of chips. Pour the mixture over the baked crust. Bake at 350º for 50 minutes or until the center is set. Cool on a wire rack for about 15 minutes.
Mix the sour cream, peanut butter and sugar together until well blended. Spread over the cheesecake. Top with chopped peanuts, if desired. Bake at 350º for 5 more minutes. Cool on a wire rack for 10 minutes then carefully run a knife between side of pan and the cake to loosen the cake from the sides of the pan. Cool completely before removing the sides of the springform pan, then refrigerate the cheesecake for at least several hours before serving.
|Wilton 10" Heart-Shaped Springform Pan|
Bake your cheesecake in the shape of a heart! Excelle Elite, Wilton's premium bakeware line, combines superior nonstick performance with an elegant design. This sturdy, well-made pan is made of heavy-duty steel and has a 10-year warranty.