Chocolate Drizzled Peanut Butter Cheesecake

Peanut butter, chocolate and cheesecake...need I say more???

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• CRUST

• 1  cup graham cracker
• 3  tablespoons sugar
• 3  tablespoons butter or 3  tablespoons margarine, melted

• FILLING

• 3 (8 ounce) packages cream cheese, softened
• 3⁄4 cup sugar
• 1 2⁄3 cups  peanut butter chips (10-oz. pkg.)
• 1⁄4 cup milk
• 4  eggs
• 1  teaspoon vanilla

• CHOCOLATE DRIZZLE

• 1⁄2 cup  semi-sweet chocolate chips
• 1  tablespoon shortening

Directions

1. Heat oven to 325 degrees F.
2. Stir together crust ingredients in a small bowl.
3. Press mixture onto bottom of a 9-in.
4. springform pan.
5. Bake 10 minutes.
6. Remove from oven.
7. Turn oven temp up to 450 degrees F.
8. Beat cream cheese and sugar in a large bowl on med.
9. speed w/a mixer until smooth.
10. Place peanut butter chips and milk in a small microwave-safe bowl.
11. Microwave at high for 1 minute.
12. Stir.
13. If necessary microwave at High for an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
14. Add peanut butter mixture to cream cheese mixture, beating until blended.
15. Add eggs, one at a time, mixing well after each addition.
16. Stir in vanilla.
17. Pour mixture into prepared graham cracker crust.
18. Bake 10 minutes.
19. Reuce oven temp.
20. to 250 degrees F; continue baking 40 minutes.
21. Remove from oven to wire rack, with a knife loosen cake from side of pan.
22. Cool completely; remove side of pan.
23. Prepare Chocolate drizzle-Place ch.
24. chips and shortening (do not use butter or margarine) in a microwave-safe bowl.
25. Microwave on High for 30 sec, stir.
26. Microwave longer if necessary.
27. Drizzle ch.
28. drizzle over cheesecake.
29. Refrigerate before serving, at least 1 hour.
30. Cover and refrigerate leftover cheesecake-- if there is any.