Creamy Peanut Butter Cheesecake with Chocolate Graham Crust

Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. For easier removal, line the bottom with parchment paper and wrap the outside in foil if using a water bath.
2. In a medium bowl, combine the chocolate graham cracker crumbs with melted butter. Stir until the crumbs are evenly moistened and resemble wet sand.
3. Press the mixture firmly into the bottom of the springform pan, using the bottom of a flat measuring cup or glass to create an even, compact layer. Chill in the refrigerator while you prepare the filling.

2. Make the Peanut Butter Filling

1. In a large bowl or stand mixer, beat the softened cream cheese until smooth and creamy with no lumps. This may take 2–3 minutes on medium speed.
2. Add the peanut butter and sugar. Continue beating until fully combined and lightened in texture.
3. Mix in the sour cream and vanilla extract, scraping down the sides as needed to ensure everything is evenly incorporated.
4. Add the eggs one at a time, mixing on low speed just until blended after each addition. Avoid overmixing to prevent air bubbles, which can cause cracks.
   

   3. Bake the Cheesecake