Chocolate Peanut-Butter Swirl Cheesecake

In 10 x 3 springform pan, mix graham-cracker crumbs, butter, and 1/4 cup sugar. Press mixture onto bottom and up side of pan. Refrigerate.

In small saucepan over low heat, heat chocolate until melted and smooth, stirring frequently. Remove saucepan from heat; cool chocolate slightly.

In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/4 cups sugar. With mixer at low speed, beat in milk and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula. Remove 1 cup batter to small bowl; stir in peanut butter until well blended.

Into batter remaining in large bowl, with mixer at low speed, beat melted chocolate until blended. Pour chocolate batter into pan.

Preheat oven to 475 degrees F.

Spoon dollops of peanut-butter mixture onto batter. With knife or small metal spatula, cut and twist through mixtures to obtain marbled effect.

Bake cheesecake 10 minutes. Reduce heat to 300 degrees F. Bake 50 minutes.

Turn oven off. Leave cheesecake in oven 30 minutes longer with oven door slightly ajar. Remove cheesecake from oven; cool in pan on wire rack.

Cover and refrigerate cheesecake at least 4 hours or overnight.