REESE'S MARBLE CHEESECAKE

Steps:

• 1. Crust: With knife or food processor, chop 1/3 cup peanut butter chips. Stir together crumbs, cocoa, powdered sugar and butter in medium bowl. Stir in chopped peanut butter chips. Press firmly onto bottom of 9 inch spring for pan.
• 2. Beat cream cheese, 3/4 cup sugar, sour cream and vanilla in large bowl on medium speed of electric mixer until smooth. Add eggs and flour; beat until blended.
• 3. Beat cocoa, remaining 1/4 cup sugar and oil with 1 1/2 cups cheese mixture in medium bowl. Place 1 1/3 cups peanut butter chips and milk in small microwave-safe bowl. Microwave at medium for 30 seconds; stir, if necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Gradually add warm peanut butter mixture to remaining vanilla batter; beat on high speed 5 minutes.
• 4. Spoon peanut butter and chocolate mixtures alternately over prepared crust. Gently swirl with knife or spatula for marbled effect.
• 5. Bake at 450 degrees for 10 minutes. Without opening oven door, decrease temperature to 250 degrees and continue to bake for 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening door. Remove from oven to wire rack; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate until serving time. Cover; refrigerate leftover cheesecake.
• 6. Cheesecakes are less likely to crack if baked in a water bath.