Recipe: Chocolate Drizzled Peanut Butter Cheesecake

CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE

3 package (8 oz each) cream cheese, softened
3/4 cup sugar
1 (10 oz) pkg Reese's Peanut Butter Chips (1 2/3 cups)
1/4 cup milk
4 eggs
1 tsp vanilla extract
Graham Cracker Crust (recipe follows)
Chocolate Drizzle (recipe follows)

Heat oven to 450 degrees F.

Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth.

Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared Graham Cracker Crust.

Bake in 450 degree F oven for 10 minutes. Reduce oven temperature to 250 degrees F; continue baking 40 minutes.

Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.

Drizzle Chocolate Drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake.

GRAHAM CRACKER CRUST

Heat oven to 325 degrees F.

Stir together in small bowl:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted

Press mixture onto bottom of 9-inch springform pan.

Bake 10 minutes. Remove from oven.

CHOCOLATE DRIZZLE

1/2 cup Hershey's Semi-Sweet Chocolate Chips
1 tablespoon shortening (do not use butter, margarine, spread or oil)

Place chocolate and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.

Makes 12 servings
Source: Hershey's