Delicious swirls of peanut butter and chocolate chips in a creamy cheesecake filling over a graham cracker crust. One tray bake won't be enough! Makes 12-15 bars.
Preheat oven to 325°F. Lightly coat a 13X9 an and set aside.
FOR HALF GRAHAM CRACKER, HALF OREO CRUST: Mix 1 ¼ cup graham cracker crumbs, 1 ½ Tablespoon granulated sugar and 3 Tablespoons of melted unsalted butter in a small bowl. In another small bowl, mix 1 ¼ cups Oreo crumbs and 3 Tablespoons of melted unsalted butter.
FOR ALL GRAHAM CRACKER CRUST: Combine 2 ½ cups crumbs, 3 Tablespoons granulated sugar and 6 Tablespoons melted unsalted butter.
Note: If you can't find the crumbs, place the cookies in a plastic bag and use a rolling pin to smash them until it's a crumb consistency.
Dump into the baking pan and use a measuring spoon to tap down and evenly pack the crumbs. Bake at 325°F for 6-8 minutes. Remove and set aside to cool.
In a standalone mixer fitted with a paddle attachment, beat the cream cheese for a minute to loosen up. Add granulated sugar and flour and beat until smooth.
Gradually beat in evaporated milk, eggs (one at a time) and vanilla extract. Scrape down sides halfway. Beat until smooth and creamy without lumps.
Microwave peanut butter and chocolate morsels for 1 minute in a microwave safe bowl. Stir and microwave at additional 10-15 seconds intervals, stirring each time until smooth.
Stir 1 cup of cream cheese mixture into melted chocolate.
Pour cream cheese mixture over the crust.
Pour chocolate mixture over the cream cheese mixture and swirl the two mixtures together with a toothpick or spoon.
Bake for 40-45 minutes or until set. Cool completely in pan on a baking wire rack. Refrigerate until firm and cut into square. Recipe yields 12-15 bars depending on portion size.
Adapted from Nestle's classic recipe.