Peanut Butter & Chocolate Cheesecake

The IT guy at Comcast is always baking yummy things and bringing them into work. Well he made this cheesecake yesterday and it was so good I thought I'd share. And I know, it's probably the least healthy thing you could eat but just ignore that minor detail.

3 cups cream cheese
¼ cup butter
2/3 cup sour cream
1 small jar creamy peanut butter
6 oz Dark Chocolate (60-72%)
¾ cup fine sugar
2 tsp vanilla extract
3 eggs
3 egg yolks

Topping:
6 oz Dark chocolate (60-72%)
1 cup heavy whipping cream
2 tbs dark corn syrup.

Two-Large Gram Cracker crust shells.

Pre-heat the oven to 350 degrees

In a mixing bowl mix beat the cream cheese to soften (helps if you let sit at room temp for a bit too)
Add in the sugar and vanilla
Then the eggs 1 at a time
Then the egg yolks 1 at a time.
Then the sour cream
Add in the peanut butter.
Beat until fluffy
Put the stick of butter and the 6 oz of chocolate in a bowl and melt in the microwave. 1:15-1:30 on 50% power usually does the trick.
While the chocolate is still pourable add it in to the batter a little bit at a time!!!
The chocolate will be hot so you need to temper the mixture. If you throw it all in at once you risk curdling the eggs (chunky egg pieces in the cheese cake… yuck)
Pour evenly to the lip of the crusts.

Bake at 350 for 45min to an hour or until firm. A toothpick should come out clean.
Set aside to cool.
When cool to the touch, cover and refrigerate for at least a couple of hours (over night works best)

In the morning mix the chocolate, cream and syrup into a measuring cup and melt (as you did before)
Stir until fully mixed and rich brown!
Top both cakes with a layer and let sit to firm. You can put it back in the fridge or serve w/ warm chocolate sause.