For Chocolate Peanut Butter Cheesecake: Before pressing the crust dough into the springform pan, melt 1 tablespoon grass-fed butter in a small saucepan with 1 cup dark chocolate chips over low heat--stir constantly till fully melted. Pour ¼ of the chocolate mixture into the crust mixture and then press into springform pan. Set the other ¾ of the chocolate mixture aside.
After mixing up the cheesecake filling, divide it into 2 portions. In one half of the batter, stir in ¾ cup creamy peanut butter. In the other half, stir the rest of the melted chocolate.
Pour about ¼ of the peanut butter cheesecake filling into the springform pan, then pour in about ¼ of the chocolate cheesecake filling. Alternate until all the filling is in the pan. Bake according to the recipe directions.