Week 6: Chocolate Peanut Butter (cheese bars)

What better way to celebrate Independence Day than with chocolate and peanut butter?  That's what I did this last week :)  It was between the chocolate/peanut butter cheesecake bars and a more patriotic looking cheesecake decorated in blueberries, strawberries and whipped cream...  chocolate won.  These bars turned out well, though I have to caution those who do try out this recipe, that this cheesecake is very rich.  Instead of bars, these would make great cheesecake bites. 

So without further ado, here is the adapted version of George Geary's Chocolate Peanut Butter Cheese Bars (recipe from one of his students):

2 1/2 cups peanut butter sandwich cookie crumbs
1/2 cup flour
1/2 cup butter, melted

4 packages cream cheese softened
1 1/4 cups sugar
4 eggs
1 cup creamy peanut butter
8 oz bittersweet chocolate melted and cooled
3 tbsp fresh lemon juice
1 tsp vanilla
2 cups semi-sweet chocolate chunks

1 cup sour cream
1/2 cup sugar
1/3 cup creamy peanut butter
1 tbsp fresh lemon juice
1 tsp vanilla
1/2 cup semi-sweet chocolate chunks

For the crust, in a bowl combine cookie crumbs, flour and melted butter.  Press into the bottom of a 13x9 inch baking pan and freeze (I recommend greasing the sides of the baking pan).  For the filling, in a large mixing bowl beat the cream cheese and sugar on med-high speed for 3 minutes.  Add the eggs one at a time, beating each egg thoroughly into the mixture before adding the next.  Blend in the 1 cup of creamy peanut butter and 8 oz melted chocolate.  Then mix in the 3 tbsp lemon juice and 1 tsp vanilla.  Fold in the 2 cups chocolate chunks.  Pour the mixture over the frozen crust and bake for 35-45 minutes (or until the top is a light golden brown and middle has a slight jiggle).  Pull the cheesecake out of the oven (keep the oven on) and let cool for 10 minutes.  While the cheesecake is cooling, make the topping:  combine the 1 cup sour cream, 1/2 cup sugar, 1/3 cup peanut butter, 1 tbsp lemon juice, 1 tsp vanilla.  Pour the topping onto the center of the cheesecake and spread to the edges.  Sprinkle some chocolate chunks on top.  Bake for another 5 minutes.  Pull cheesecake out of oven and cool for 2 hours, then refrigerate for 6 hours.