Some good recipes for peanut butter cheesecake are Nigella Lawson's Chocolate Peanut Butter Cheesecake and Martha Stewart's version of the same with a chocolate glaze. There are some other differences between the two recipes, including crust ingredients and method of filling.
To make Nigella's Chocolate Peanut Butter Cheesecake, combine graham crackers, peanuts, dark chocolate chips and butter in a food processor and press into the base of a springform pan. Refrigerate and combine cream cheese, eggs, sugar, sour cream and the peanut butter in a food processor for the filling. Pour onto the base and bake for an hour, while melting dark chocolate, sour cream and brown sugar to spread over the top. Return to oven with the topping for 10 minutes and allow to cool.
Martha Stewart's version uses a base of ground chocolate wafer cookies with butter and sugar, baked in the pan for 10 minutes and allowed to cool. To make the filling, combine melted chocolate with cream cheese, salt, vanilla and eggs. This is halved, with melted chocolate added to one half and peanut butter added to the other. Alternately, layer these fillings onto the crust and cook the cake pan in a roasting pan of boiling water. Allow to cool before adding the chocolate glaze.