Chocolate Drizzled Peanut Butter Cheesecake

Recipe by Katrina
READY IN: 1hr 30mins




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