Peanutty-Cocoa Crust (recipe follows)
3 pkg. (8 oz. each) cream cheese, softened
3/4 c. sugar
1/2 c. sour cream
1 tbsp. vanilla
3 eggs
3 tbsp. all-purpose flour
1/4 c. unsweetened cocoa
1/4 c. sugar
1 tbsp. vegetable oil
1 1/4 c. peanut butter flavored chips
1/4 c. milk

Prepare Peanutty-Cocoa Crust; set aside. Beat cream cheese, 3/4 cup sugar, sour cream and vanilla in large mixer bowl until light and fluffy. Blend in eggs and flour. Mix cocoa, 1/4 cup sugar and the oil with 1 1/2 cups of the cream cheese mixture.

Melt peanut butter chips with milk in top of double boiler over hot, not boiling, water; gradually add to remaining cream cheese mixture. Beat 5 minutes on high speed.

Spoon peanut butter and cocoa mixtures alternately into prepared crust; swirl with knife or spatula for marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, decrease temperature to 250 degrees and continue to bake 30 minutes. Turn off oven; let cheesecake remain in oven 30 minutes without opening door. Remove from oven; cool completely. Chill thoroughly.

PEANUTTY-COCOA CRUST:

1 1/4 c. vanilla wafer crumbs
1/4 c. unsweetened cocoa
1/4 c. confectioners' sugar
1/4 c. butter, melted
3/4 c. peanut butter flavored chips, chopped

Combine wafer crumbs, cocoa, confectioners' sugar and melted butter. Stir in chopped peanut butter chips. press onto bottom of 9 inch springform pan or 9 inch square pan.