CRUST:

25 Oreo cookies
1/2 stick butter, melted

FILLING:

12 oz. cream cheese, softened
1 c. sugar
1 c. peanut butter
5 lg. eggs
1/2 tsp. sour cream
1 tsp. lemon juice
1 c. milk chocolate chips

TOPPING:

1/2 c. sugar
3/4 c. milk chocolate chips
1 c. sour cream

Preheat oven to 325°F.

In a 9 x 3 or 9 x 2 1/2 springform pan butter sides and bottom of pan. Crush cookies in processor until fine. Add melted butter and mix well. Press into batter and up sides of pan making sure it is even. Chill in refrigerator.

Beat cream cheese and sugar until smooth, add peanut butter and mix. Beat in eggs 1 at a time. Add sour cream, chocolate chips and lemon juice. Mix and pout into crust. Bake 55 to 60 minutes until sides are firm and center jiggles. Cool 15 minutes.

Increase oven to 350°F. Melt chocolate chips in double boiler, remove from heat and add sour cream and sugar stir until smooth. Spread evenly on top of cake and bake for 10 minutes. Take out and cool at room temperature then cover with plastic wrap and refrigerate.