Chocolate Peanut Butter Fudge Cheesecake

In honor of a good friend's birthday, and because the guys told me I had to, I made Chocolate Peanut Butter Fudge Cheesecake yesterday. It was super delicious, if a bit rich and a tiny undercooked, but it didn't crack and it was a snap to put together. Eaten off paper napkins with our fingers (we're impoverished college students), it was still pretty delish :)
Here's the recipe:

3 packages (8 oz. each) cream cheese, softened (I used 2 regular, 1 lowfat)
3/4 cup sugar
3 eggs
1/3 cup dairy sour cream
3 tablespoons all-purpose flour
1+ teaspoon vanilla extract
1/4 teaspoon salt
1 cup Semi-Sweet Chocolate Chips, melted
1 cup peanut butter (the recipe called for peanut butter chips but who has those?!)
Fudge Topping(optional)
Sweetened whipped cream(optional)

Mix the cream cheese and sugar until smooth
Add sour cream, flour, vanilla, salt and mix well
Add eggs, mix until just combined
Divide the batter in half. Add chocolate chips to one half and peanut butter to the other. Mix until just blended

Pour chocolate mixture into chocolate crumb crust (below)
Pour peanut butter mixture on top, do not mix layers together!!!

Bake at 325 for 45 minutes, then turn the oven off and leave the cheesecake in for another hour. Put on a wire rack and cover with a plate (to slow cooling process and prevent cracking)

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 2 ish cups vanilla wafer crumbs, 1/2 cup powdered sugar, 1/4 cup HERSHEY'S Cocoa and 1/2+ cup butter or margarine (melted) in medium bowl. Press onto bottom and 1 inch up sides of 9-inch springform pan. Bake 8 minutes; cool.