Chocolate Drizzled Peanut Butter Cheesecake

  • 3 pckg (8 oz each) cream cheese, softened
  • 3/4 cup Granulated sugar|Sugar
  • 1 2/3 cups (10-oz pkg) REESE'S peanut butter chips
  • 1/4 cup milk
  • 4 eggs
  • 1 tsp vanilla extract
  • Graham Cracker Crust (recipe follows)
  • Chocolate Drizzle (recipe follows)
  1. Heat oven to 450 °F.
  2. Beat cream cheese and Granulated sugar|Sugar in large bowl on medium speed of mixer until smooth.
  3. Place peanut butter chips and milk in small microwave-safe bowl.
  4. Microwave at HIGH (100%) 1 minute; stir.
  5. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips
  6. are melted when stirred.
  7. Add Peanut butter chips mixture to cream cheese mixture, beating just until blended.
  8. Add eggs, one at a time, mixing well after each addition.
  9. Stir in vanilla.
  10. Pour mixture over prepared GRAHAM CRACKER CRUST.
  11. Bake 10 minutes.
  12. Reduce oven temperature to 250 °F.; continue baking 40 minutes.
  13. Remove from oven to wire rack.
  14. With knife, loosen cake from side of pan.
  15. Cool completely; remove side of pan.
  16. Prepare chocolate DRIZZLE; drizzle over cheesecake.
  17. Refrigerate before serving.
  18. Cover; refrigerate leftover cheesecake.
  19. ==
  20. Heat oven to 325 °F.
  21. Stir together 1 cup graham cracker crumbs, 3 tablespoons Granulated sugar|Sugar and 3 tablespoons melted butter or margarine in a small bowl.
  22. Press mixture onto bottom of 9-inch springform pan.
  23. Bake 10 minutes.
  24. Remove from oven.
  25. ==
  26. Place 1/2 cup HERSHEY'S semi-sweet chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
  27. Microwave at HIGH (100%) 30 seconds; stir.
  28. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.