3 pckg (8 oz each) cream cheese, softened
3/4 cup Sugar
1 2/3 cups (10–oz pkg) REESE’S peanut butter chips
1/4 cup milk
4 eggs
1 tsp vanilla extract
Graham Cracker Crust (recipe below)
Chocolate Drizzle (recipe below)
Heat oven to 450 °F. Beat cream cheese and Sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Add Peanut butter chips mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared GRAHAM CRACKER CRUST. Bake 10 minutes. Reduce oven temperature to 250 °F.; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Drizzle chocolate over cheesecake. Refrigerate before serving. Graham Cracker Crust: Heat oven to 325 °F. Stir together 1 cup graham cracker crumbs, 3 tablespoons Sugar and 3 tablespoons melted butter or margarine in a small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven. Chocolate Drizzle: Place 1/2 cup HERSHEY’S semi-sweet chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.