Peanut Butter Chocolate Chip Cheesecake Recipe

Peanut Butter Chocolate Chip Cheesecake Recipe
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  1. 1-1/4 cups graham cracker crumbs
  2. 1/3 cup plus 1/4 cup sugar, divided
  3. 1/3 cup HERSHEY'S Cocoa
  4. 1/3 cup butter or margarine, melted
  5. 3 packages (8 oz. each) cream cheese, softened
  6. 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  7. 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, melted
  8. 4 eggs
  9. 2 teaspoons vanilla extract
  10. 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  11. CHOCOLATE DRIZZLE (recipe follows)
  1. 1. Heat oven to 300°F. Stir together graham cracker crumbs, 1/3 cup sugar, cocoa and butter in medium bowl. Press mixture onto bottom of 9-inch springform pan.
  2. 2. Beat cream cheese and remaining 1/4 cup sugar in large bowl until fluffy. Gradually beat in sweetened condensed milk then melted peanut butter chips until smooth. Add eggs and vanilla; beat well. Stir in small chocolate chips. Pour over crust.
  3. 3. Bake 55 to 65 minutes or until center is set. Remove from oven to cooling rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Garnish with CHOCOLATE DRIZZLE. Refrigerate until chilled. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  4. CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.