Shelly's Recipe

FROZEN PEANUT BUTTER CHEESECAKE WITH CHOCOLATE CRISPY RICE CRUST AND MAGIC SHELL TOPPING

Category: Cheesecake

1/3 cup butter
1 cup semi-sweet chocolate chips
2 1/2 cup Rice Krispies cereal
1 (8 oz) pkg cream cheese, softened
2 (5 oz) cans sweetened condensed milk
1 cup peanut butter
1 1/2 tbsp lemon juice
2 tsp vanilla
1 cup whipped cream (measured 1 cup after whipping)

Magic Shell Topping:
2/3 cup semi-sweet chocolate chips
2 tbsp hard margarine
3 tsp cooking oil

Chopped peanut butter cups

Prepare a 9-inch pie plate.

For the crust; in the microwave or on top of the stove melt 1 cup chocolate chips with 1/3 cup butter, mixing until smooth; stir in the rice cereal until blended.

Press the mixture into the bottom and up the sides of the pie plate; chill for 30 minutes or up to 24 hours.

In a bowl beat the cream cheese until smooth; add in the condensed milk and peanut butter; beat until smooth and combined.

Stir in the lemon juice and vanilla until blended.

Fold in the 1 cup whipped cream.

Freeze until completely frozen (about 4 hours).

For the magic shell (the pie must be frozen before drizzling this topping on) place all the magic shell ingredients in a microwave-safe bowl. Microwave for on high for about 45 seconds; remove and stir until blended and smooth, returning to the microwave if needed. Drizzle onto the middle of the frozen cake and allow to run down the sides. Sprinkle chopped peanut butter cups immediately over the magic shell topping. Allow to sit for about 2 minutes or a little more to thicken slightly; immediately return to the freezer.