Decadent Chocolate-Peanut Butter Cheesecake

I stole this recipe from the Reader's Digest. It's pretty decadent. But not really sweet. In the end, we liked that about it. It took a while to grow on me, but by the end, I was scraping it out of the pan with Aaron. So a definite yummy dessert, without feeling overly sweet or sugary.

Ingredients
18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
1/2 cup butter, melted
2 tbsp sugar
2 8-oz. pkg. cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
3 eggs
1 1/2 cups semisweet chocolate pieces
2 tbsp milk
1/2 tsp vanilla
peanuts (optional)

Preheat oven to 300. Combine crackers, melted butter, and 2 tbsp sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. (I bought a crust. I enjoy making them, but it was a slight time issue. Although each time I use a pre-made crust, I completely overflow it, even though I'm following the directions. So I'm making my own crust next time.)

In bowl, beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to choclate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.

Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use small sharp knife to loosen crust from sides; cool 30 minutes. Remove sides of pan (if using springform, which I don't have anyway.); cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts, if desired.

Like I said, at first I wasn't really into this (and the picture of mine isn't nearly as cool as the one from Reader's Digest.) but by the end, I was really enjoying it. That might be because I didn't chill it for 4 hours like it called for. I really liked it after we pulled it from the fridge. So I would recommend making sure you do that step. Overall, a really tasty treat that's not over sugary.