1
: Preheat oven to 350°F (180°C). Combine cookie crumbs and melted butter in small bowl. Press into bottom of 9” (3” deep) (23 cm/7.5 cm) springform pan. Place on baking sheet and bake 10 minutes. Remove from oven and reduce temperature to 300°F (150°C).
2
: Beat cream cheese in large bowl of electric mixer until smooth. Gradually beat in sugar, flour, eggs, 1 cup (250 mL) peanut butter and sweetened condensed milk. Pour over crust. Drop remaining ½ cup (125 mL) peanut butter over batter and use a knife to create a swirl pattern. Bake 55-60 minutes or until edges are firm but centre is still a bit jiggly. Remove and cool on wire rack. Refrigerate at least 6 hours to set.
: Glaze:
3
: Heat evaporated milk in small saucepan over medium heat until hot but not boiling. Remove from heat and add chocolate chips. Let sit 5 minutes until chocolate has melted. Stir until combined. Pour over chilled cheesecake. Return to fridge and chill an additional 1-2 hours or until chocolate is firm.