📖 Instructions

1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil. This is super important to prevent water from seeping in during the water bath, which can ruin the crust. I skip this step sometimes, it is not the end of the world, but the bottom crust will be soggy.
2. Make the crust: In a food processor, pulse the graham crackers into fine crumbs. Add the melted butter and sugar, and pulse until the mixture is evenly moistened and resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan. You can use the bottom of a measuring cup to really pack it in there – this will help the crust hold its shape.
3. Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. This pre-baking step helps the crust become nice and firm, so it doesn't crumble when you slice the cheesecake.
4. Prepare the filling: In a large mixing bowl, beat the cream cheese with an electric mixer until it's smooth and creamy. This might take a few minutes, so be patient and scrape down the sides of the bowl as needed to ensure everything is evenly mixed. I always make sure that the cream cheese is at room temperature so that there are no clumps!
5. Add sugar and sour cream: Gradually add the granulated sugar, beating until it's fully incorporated and the mixture is smooth. Then, mix in the sour cream and vanilla extract until well combined. The sour cream adds a lovely tang and helps keep the cheesecake moist.
6. Incorporate eggs: Beat in the eggs one at a time, mixing until just combined after each addition. Be careful not to overmix at this stage, as it can incorporate too much air into the batter, which can cause the cheesecake to crack during baking. Just mix until the eggs disappear!
7. Melt the chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate in 30-second intervals, stirring in between, until smooth. Let it cool slightly before adding it to the cream cheese mixture. I've burnt the chocolate a few times by being impatient. Don't be like me!
8. Divide the batter: Pour about two-thirds of the cream cheese batter into the prepared crust. To the remaining batter in the bowl, add the melted chocolate and mix until well combined.
9. Add peanut butter cups: Roughly chop 10-12 peanut butter cups and sprinkle them evenly over the plain cheesecake batter in the springform pan. Gently press them into the batter.
10. Swirl the chocolate batter: Carefully dollop spoonfuls of the chocolate cheesecake batter over the peanut butter cup layer. Use a knife or skewer to gently swirl the chocolate batter into the plain batter. Be careful not to over-swirl, as you want to maintain some distinct pockets of chocolate.
11. Prepare the water bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This water bath creates a humid environment that helps the cheesecake bake evenly and prevents cracking.
12. Bake the cheesecake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. The jiggle is key – it will firm up as it cools.
13. Cool the cheesecake: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracking. After 1 hour, remove the cheesecake from the water bath and let it cool completely on a wire rack.
14. Chill the cheesecake: Once the cheesecake is completely cooled, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time allows the flavors to meld together and the cheesecake to fully set.
15. Garnish and serve: Before serving, remove the sides of the springform pan. Decorate the top of the cheesecake with additional chopped peanut butter cups, if desired. Slice and serve cold. Enjoy every delectable bite!