12 oz. box vanilla wafers
2 tbsp. melted butter
1 1/2 c. sugar
5 eggs
2 tsp. fresh lemon juice
1 c. sour cream
3/4 c. semi-sweet chocolate chips
1/2 c. sugar
1 lb. softened cream cheese
2/3 c. creamy peanut butter
1/2 c. sour cream
3/4 c. semi-sweet chocolate chips
1/2 c. sugar

For crust: Preheat oven to 350 degrees. Butter bottom and sides of 9 inch springform pan. Combine vanilla wafers, 1/2 cup sugar and 2 tablespoons melted butter; process to uniform crumbs. Press mixture onto bottom and sides of prepared pan.

For filling: Combine cream cheese, 1 1/2 cups sugar, eggs, lemon juice, peanut butter and sour cream in a processor; blend until smooth. Add 3/4 cup chocolate chips and mix 10 seconds using on and off turns. Spread filling in crust. Bake until center of filling is firm, about 70 to 80 minutes. Let stand at room temperature for 15 minutes before adding topping. Retain oven temperature of 350 degrees while preparing topping.

For topping: Mix 1 cup sour cream, 1/2 cup sugar and 3/4 cup chocolate chips. Spread over cheese cake. Bake until chocolate chips melt. Cool. Refrigerate at least 3 hours before serving.