CHOC.DRZ. PEANUT BUTTER CHEESECAKE

chocolate drizzled peanut butter cheesecake
3/4 cup sugar
3 pkgs. 8oz. each cream cheese, softened
graham cracker crust (recipe follows)
4 eggs
l/4 cup milk
l tsp. vanilla
chocolate drizzle (recips follows)
l-2/3 cups (l0 oz. pkg. reese’s peanut butter chips
Heat oven 450. beat cream cheese and sugar in large bowl on med speed of mixer until smooth. Place peanut butter chips and milk in small micro sae bowl Mi cro at high l min. stir. If necessaryh micro l5 sec. at a time stirring after each heat ing just until chips ar melted whn stirred. add peanut butter chip mix to cream cheese mix, beating just until blended. add eggs one at a time mixing well. stir in vanilla. Pour mix over prepared graham crust. bake l0 mins. reduce oven temp to 240. continue baking 40 mins. remoce from oven to rack. with knife loosen cake from side to pan. cool completely; remove side of pan. prepare chocolate drizzle; drizzle over cheesecake. refirgerate before serving.
graham cracker crust: heat oven 325. stir together l cup graham cracker crumbs, 3 tbsps. sugar and 3 tbsps. melted butter in small bowl. Press mix onto bottom of 9″ springform pan. bake l0 mins. remove from oven.
chocolate drizzle: place l/2 cup semi seet chocolate chips and l tbsps. shortining (do not use butter, oleo, or oil) in small micro bowlicro at high 30 secon. stir. If necessary micro at h9igh additional 20 sec. or until choc. is melted and mix is smooth when stirred.
Hershey co.