Charlene's Recipe

REESE'S Chocolate Peanut Butter Cheesecake

Category: Desserts

Serves 12

1 1/4 cups graham cracker crumbs
1/3 cup plus 1/4 cup sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, melted
4 eggs
2 tsp vanilla extract
CHOCOLATE DRIZZLE(recipe follows)
Whipped topping
HERSHEY'S MINI KISSES Brand Milk Chocolates

Heat oven to 300 F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press into bottom of 9-inch pan.
Beat cream cheese and 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.
Bake 60 to 70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Garnish with CHOCOLATE DRIZZLE, whipped topping and chocolates. Refrigerate until cold. Store covered in refrigerator.

CHOCOLATE DRIZZLE: Melt 2 Tbsp. butter over low heat; add 2 Tbsp. HERSHEY'S Cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 tsp. vanilla extract, beating with whisk until smooth. About 3/4 cup.