Recipe

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• 25 oreo cookies
• 1/2 stick butter melted
• 3 oz chocolate chips
• 3 oz peanut butter chips
• 3 tbsp heavy cream
• filling
• 12 oz cream cheese softened
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 5 large eggs
• 1 egg white
• 1/2 cup sour cream
• 2 tsp fresh lemon juice
• 1 cup miniature chocolate chips
• topping
• 3/4 cup chocolate chips
• 1 cup sour cream
• 1/2 cup granulated sugar

• 1 Place cookies in food processor fitted with metal blade and process into uniform crumbs.
• 2 Add butter and mix until well combined and pour into spring form pan.
• 3 Press evenly over bottom and about 2/3 up sides then set aside in refrigerator.
• 4 Melt chocolate and peanut butter chips in top of double boiler over simmering water.
• 5 Slowly add cream then stir until smooth and chips are melted.
• 6 Pour into crust lined pan and spread within 1/2 of the sides and place back into refrigerator.
• 7 Beat cream cheese and sugar in large bowl with electric mixer on medium speed 3 minutes.
• 8 Scrape down sides of bowl as necessary then add peanut butter and mix until incorporated.
• 9 Beat in eggs and white one at a time stopping to scrape sides of bowl and beaters several times.
• 10 Add sour cream, lemon juice and chocolate chips then mix until incorporated.
• 11 Pour into prepared pan then place on baking sheet and bake at 325 for 1 hour.
• 12 Remove to wire rack and cool in draft free place 15 minutes then increase oven heat to 350.
• 13 While cake cools melt chocolate chips in top of double boiler over simmering water.
• 14 Remove from heat then add sour cream and sugar stirring until smooth.
• 15 Spread evenly over top of cake then bake at 350 for 10 minutes then cool to room temperature.
• 16 Cover with plastic wrap then refrigerate at least 6 hours or until chilled.
• 17 Before serving remove sides of spring form.