Recipe: Easy No-Bake Peanut Butter Cheesecake with Chocolate Crumb Crust (freeze ahead)

EASY NO-BAKE PEANUT BUTTER CHEESECAKE

Chocolate Crumb Crust (recipe follows)
1 (8 oz.) package cream cheese, softened
1 tablespoon lemon juice
1 2/3 cups (10 oz. pkg.) Reese's Peanut Butter Chips
1 (14 oz.) can sweetened condensed milk
1 cup (1/2 pint) cold heavy (whipping) cream, whipped
Sliced fresh fruit (optional, for garnish)

Prepare Chocolate Crumb Crust; set aside.

Beat cream cheese with lemon juice in large bowl until fluffy; set aside.

Combine peanut butter chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Add to cream cheese mixture in bowl, beating until well blended; set aside.

Beat whipping cream in small bowl until stiff. Fold into cream cheese mixture. Pour over crust. Cover; freeze 4 to 6 hours or until firm.

TO SERVE:
Remove sides of pan; garnish as desired.

CHOCOLATE CRUMB CRUST

1 1/4 cups graham cracker crumbs
1/4 cup Hershey's Unsweetened Cocoa Powder
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted

Stir together all ingredients for the crust in medium bowl until blended. Press firmly onto bottom of 9-inch springform pan.

Makes 12 servings
Source: Hershey's