Preheat the oven to 325 F. Spray a deep 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil tightly around the outside of the pan, coming up to the top edge.

Put water on to boil for a water bath.

Place the chocolate graham crackers in a food processor and process them until they’re fine crumbs. Melt the butter in the microwave, and stir the butter and crumbs together until the crumbs are the texture of wet sand.

Firmly press the chocolate crumbs into the bottom and up the sides of the springform pan, then refrigerate the pan while you prepare the filling.

Place the room temperature cream cheese in the bowl of a large stand mixer fitted with a paddle attachment. Beat the cream cheese on medium speed until it is fluffy and free of lumps.

Add the brown sugar and mix it in, then scrape down the bottom and sides of the bowl well.

Mix in the peanut butter, vanilla, and salt, and mix on medium-low speed until well-incorporated.

With the mixer running on low, slowly stream in the 8 oz (1 cup) of heavy cream.

Finally, stop the mixer and add the lightly beaten eggs. Stir these in by hand with a spatula.

Melt the semi-sweet chocolate in the microwave. Divide the peanut butter cheesecake batter in half, and add the melted chocolate to one half, stirring until smooth and homogenous.

Separate out 4.5 oz of chocolate batter (about 1 cup) and place it in a piping bag.

Take a large ice cream scoop or ½ cup measuring cup and place two scoops of peanut butter cheesecake in the center of the prepared pan. Place two scoops of chocolate cheesecake right on top of it.

Continue this layering, making concentric circles with the two batters, until you’ve used all the chocolate cheesecake and have only a little peanut butter cheesecake remaining.

Spread the remaining peanut butter cheesecake on top and smooth it into an even layer.

Use your previously prepared piping bag of chocolate cheesecake filling to pipe lines across the top of the peanut butter cheesecake.

Take a toothpick and drag it through the lines, from top to bottom, then move over about half an inch and drag it in the opposite direction.

Continue this pattern across the whole cheesecake.

Place the springform pan inside a larger cake pan or roasting dish. Carefully pour the boiling water in the larger pan, coming halfway up the sides of the cheesecake pan.

Bake at 325 F for 90 – 100 minutes. After an hour, cover the top with very loosely tented foil.

Once done, turn the oven off but keep the cheesecake in the cooling oven for 1 hour.

After an hour, carefully remove it from the water bath, peel off the foil, and refrigerate the cheesecake for at least 4 hours.

Release the sides of the pan, and run a thin metal spatula under the crust to remove it from the bottom.

Combine 6 fl oz (¾ cup) heavy cream with 1 oz (¼ cup) powdered sugar and whip to firm peaks.

Transfer to a piping bag fitted with a large star tip, and pipe rosettes of whipped cream all along the outside edge of the cheesecake.

Decorate the whipped cream with chocolate shavings and peanut butter cups.

Store the Chocolate Peanut Butter Cheesecake in the refrigerator for up to a week.