Oh my goodness! This Chocolate Chunk Peanut Butter Cheesecake recipe from The Cheesecake Bible is amazing!
Preheat oven to 350°F. Make sure you have a 9-inch cheesecake pan or springform pan with 3-inch sides.
In a bowl, combine cookie crumbs, flour (if using peanut butter cookies), and butter. Press into the bottom of cheesecake pan and freeze.
In a mixer bowl fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in peanut butter. Mix in lemon juice and vanilla. Fold in chocolate chunks by hand.
Pour over frozen crust, smoothing out to sides of pan. Bake in preheated over until top is light brown and center has a slight jiggle to it, 45-55 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.
In a bowl, combine sour cream, sugar, peanut butter, lemon juice, and vanilla. Pour into center of cake and spread to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Let cool in pan on wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving
To prevent cracking bring all ingredients to room temperature before using and incorporate the eggs one at a time.