Chocolate Chip Peanut Butter Torte

Provided by Sara Mercer (friend and co-worker)

1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounce) cream cheese, softened
1/4 cup sugar
1 egg
1 cup semisweet chocolate chips, coarsely chopped
1 cup chopped honey-roasted peanuts
1 cup peanut butter chips
1/4 cup peanut butter

Heat oven to 350 degrees.  In ungreased 9-inch springform pan, break up cookie dough an press onto bottom of pan.  Bake for 15 minutes.  Cool 10 minutes.

Meanwhile, in medium bowl, beat cream cheese until light and fluffy.  Beat in sugar and egg until well blended.  Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts.  Pour over cooled crust.  Spread evenly.

In medium microwaveable bowl, heat peanut butter chips on high 1 minute, stirring twice, until melted and smooth.  Stir in peanut butter until smooth.  Drizzle over cream cheese mixture.  Sprinkle with remaining chocolate chips and peanuts.

Bake 30 to 40 minutes, until edge is set but center is still slightly jiggly.  Cool on cooling rack for 10 minutes.  Remove sides of springform pan and let cool for an additional hour.  Refrigerate until well chilled before serving.