Chocolate & Peanut Butter Fudge Cheesecake

from the kitchen of Linda

1 1/2 c vanilla wafer crumbs (about 45 wafers, crushed)
1/2 c powdered sugar
1/4 c Cocoa
1/3 c butter, melted
3 pkgs (8 oz) cream cheese, softened
3/4 c sugar
3 eggs
1/3 c dairy sour cream
3 T flour
1 tsp vanilla extract
1/4 tsp salt
1 c dark chocolate chips or semi sweet chocolate chips, melted
1 c peanut butter chips, melted
fudge topping (opt)
sweetened whipped cream (opt)

Heat oven to 350 degrees.  Combine vanilla wafer crumbs, powdered sugar, cocoa and melted butter in medium bowl.  Press onto bottom and 1 inch up side of 9 inch springform pan.  Bake 8 minutes, cool.
Beat cream cheese and sugar in large bowl until smooth.  Add eggs, sour cream, flour, vanilla and salt, beat until well blended.
Place half of the batter in seperate bowl.  Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the other.  Spread chocolate mixture in prepared crust.  Gently spread peanut butter mixture over chocolate mixture.  Do not stir.
Bake 50=55 minutes or until center is almost set.  (For less cracking of cheesecake surface, bake in water bath.)  Remove from oven to wire rack.  With knife, loosen cake from side of pan.  Cool completely; remove side of pan.  Cover; refrigerate.  To serve, drizzle each slice with fudge topping and top with whipped cream, if desired.  Cover; refrigerate leftover cheesecake.