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Prepare
the crust. In a large bowl, combine the cracker crumbs, melted butter,
and sugar. Sprinkle the crumb mixture evenly over the bottom of
a greased 10-inch springform pan coated with DuPont SilverStone®
non-stick; set aside.
Preheat
the oven to 300°. Prepare the filling. In a large mixing bowl,
beat together the cream cheese, sugar, peanut butter, and vanilla.
When the mixture is smooth, add the eggs — one at a time. Beat
for about 1 minute after each addition, scraping the sides of the
bowl frequently. Once all the eggs are incorporated, beat the mixture
for another 2 to 3 minutes, or until very smooth and fluffy.
Pour
the batter into the prepared pan. Bake for 45 minutes, then turn
off the oven, but do not open the door. Allow the cake to stand
for 20 to 30 minutes inside. Remove the cake from the oven and cool
completely.
Meanwhile,
prepare the chocolate glaze. In a small saucepan, melt the butter
and chocolate over medium heat. Transfer the mixture to a bowl and
stir in the vanilla. Beat until smooth. Drizzle the chocolate over
the cooled cheesecake. If desired, serve with chocolate syrup of
our choice.
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