Peanut Butter Chocolate Swirl Cheesecake

Crust: 9 whole graham crackers, crushed (about 1-1/4 cups crumbs) 1/4 cup sugar 1/2 cup butter, melted Filling: 2 pkg. (8 oz. each) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 3/4 cup creamy peanut butter 1/4 cup heavy whipping cream 2 eggs 1/2 cup chocolate syrup

Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and butter together. Press crumbs into the bottom of a 9-inch spring form pan. In large mixing bowl, blend cream cheese, sweetened condensed milk, peanut butter, and whipping cream until smooth and creamy. Add eggs one at a time until blended. Pour batter into spring form pan. Drizzle chocolate syrup over the top of batter. Run a knife through the batter to swirl the chocolate syrup. Bake for 45 to 50 minutes. Cool in pan for 10 minutes. Run a knife around the edge of pan to loosen cake. Remove spring form pan. Allow to cool completely. Refrigerate until ready to serve.

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