Gluten Free Peanut & Chocolate Chip Cheesecake Bars

Directions

1. 1

   Preheat oven to 350°. Let eggs stand at room temperature 30 minutes.
2. 2

   Pulse cookies in a food processor until fine crumbs form. Add 2 tablespoons peanut butter; pulse briefly, then press mixture onto bottom of a greased 8x8-in. baking pan.
3. 3

   To prepare filling, beat cream cheese and sugar until light and creamy. Add vanilla, salt and eggs; beat on low speed just until blended. Stir in 1/2 cup chocolate chips. Pour over prepared crust; bake until center is almost set, 20-25 minutes. Cool 30 minutes, then refrigerate 1 hour.
4. 4

   To prepare topping, microwave 1/2 cup chocolate chips and 1/4 cup peanut butter in separate bowls until melted. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer chocolate to bag. Drizzle over cheesecake in side-to-side pattern. Repeat with peanut butter, drizzling in opposite direction. Sprinkle with peanuts. Refrigerate at least 1 more hour. Cut into bars.