1 1/4 c. vanilla wafer crumbs
1/4 c. cocoa
1/4 c. powdered sugar
1/4 c. melted butter
3/4 c. peanut butter chips, chopped

Combine crumbs, cocoa, sugar and melted butter. Stir in chopped peanut butter chips. Press firmly into bottom of 9 inch springform pan. 3/4 c. sugar 1/2 c. sour cream 1 tbsp. vanilla 3 eggs 3 tbsp. flour 1/4 c. cocoa 1/4 c. sugar 1 tbsp. oil 1/4 c. milk 1 1/4 c. peanut butter chips

Beat cream cheese, 3/4 cup sugar, sour cream and vanilla until fluffy. Blend in eggs and flour. On medium speed blend cocoa, 1/4 cup sugar and oil with 1 1/2 cups of the vanilla cream cheese batter.

Melt peanut butter chips with milk in double boiler over hot water. (Mixture will be thick.) Gradually add to remaining vanilla cream cheese batter. Beat 5 minutes on high speed.

Spoon peanut butter and cocoa batters alternately into prepared crust. Swirl for marble effect. Bake at 450 degrees for 10 minutes. Reduce heat to 250 degrees. Bake 30 minutes. Turn off oven and allow cake to stand in oven an additional 30 minutes. Cool. Cover and chill thoroughly. Makes 12 servings.