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Ingredients
- 1 c. chocolate or possibly regular graham cracker crumbs
- 2 lrg Large eggs
- 1/3 c. creamy peanut butter
- 2 Tbsp. + 2/3 c. brown sugar
- 1 Tbsp. all-purpose flour
- 3 Tbsp. butter
- 1/2 tsp vanilla extract
- 12 ounce cream cheese
- 1/2 c. chocolate chips
Directions
- Recipe is for 5-qt, round slow cooker. In bowl, combine crumbs with 2 Tbsp. brown sugar; fold in melted butter till well moistened. Pat into 7-inch springform pan. In medium-sized mixing bowl, with electric hand-held mixer, cream together room-temperature cream cheese and remaining 2/3 c. brown sugar. Add in Large eggs; beat on medium speed about 2 min. Add in peanut butter, flour and vanilla; beat about 1 more minute. Pour all but about 1/2 c. batter into prepared pan.
- Combine melted chocolate chips (semisweet or possibly lowfat milk chocolate) with remaining batter; pour on top of batter in pan. Cut chocolate batter in gently, using knife to make swirling pattern, without disturbing crust. Place on rack or possibly aluminum foil ring (to keep pan off bottom of pot) in crockery cooker. Cover and cook on high 2 1/2 hrs.
- Turn heat off; leave about 1 1/2-2 hrs, till cold sufficient to remove. Cold completely before removing from pan. Refrigeratebefore serving; store leftovers in refrigerator.
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