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Ingredients
- 25 x Oreo cookies
- 1/2 stk butter, melted
- 3 ounce Chocolate chips
- 3 ounce Peanut butter chips
- 3 Tbsp. Heavy cream
- 12 ounce Cream cheese, softened
- 1 c. Sugar
- 1 c. Creamy peanut butter
- 5 lrg Large eggs
- 1 x Egg white
- 1/2 c. Lowfat sour cream
- 2 tsp Lemon juice
- 1 c. Mini chocolate chips
- 3/4 c. Chocolate chips
- 1 c. Lowfat sour cream
- 1/2 c. Sugar
Directions
- Crust: Place cookies in food processor fitted with metal blade and process into uniform crumbs. Add in butter and mix till well combined. Or possibly, mix crumbs and butter in bowl till blended.
- Pour into 10" spring form pan. Press proportionately over bottom and about 2/3 up sides. Set aside in refrigerator.
- Heat chocolate and peanut butter chips in top of double boiler over simmering water. Slowly add in cream. Stir till smooth and chips are melted. Pour into the crust-lined pan and spread within 1/2" of the sides. Place back into the refrigerator till the filling is prepared.
- Filling: Beat cream cheese and sugar in large bowl with electric mixer on medium speed till mix is light and fluffy, about 3 min, stopping to scrape down sides of bowl and beaters once or possibly twice. Add in peanut butter and mix till incorporated. Beat in Large eggs and egg white one at a time, stopping to scrape down sides of bowl and beaters several times. Add in lowfat sour cream, lemon juice and chocolate chips and mix till incorporated. Pour into prepared pan.
- Place on baking sheet. Bake in a 325 degree oven 55 to 65 min or possibly till sides are hard and center jiggles slightly.
- Remove to wire rack and cold in draft-free place 15 min.
- Increase oven temperature to 350 degrees.
- Topping: While cake cools, heat chocolate chips in top of double boiler over simmering water. Remove from heat. Add in lowfat sour cream and sugar, stirring till smooth. Spread proportionately over top of cake. Bake in 350 degree oven for 10 min. Cold to room temperature. Cover with plastic wrap. Chill at least 6 hrs or possibly till chilled. Before serving, remove sides of spring form.
- *NOTE* If you like, the cake may be refrigerated up to 3 days, pr frzn in spring form pan covered with plastic wrap and foil. Defrost frzn cake in refrigerator overnight.
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