Chocolate Drizzled Peanut Butter Cheesecake

Ingredients

 * 3 pkg (8 oz each) cream cheese, softened
 * ¾ cup sugar
 * 1⅔ cups (10-oz pkg) Reese's peanut butter chips
 * ¼ cup milk
 * 4 eggs
 * 1 tsp vanilla extract

Graham cracker crust

 * 1 cup graham cracker crumbs
 * 3 tablespoons sugar
 * 3 tablespoons melted butter or margarine

Chocolate drizzle

 * ½ cup Hershey's semi-sweet chocolate chips
 * 1 tablespoon shortening (do not use butter, margarine, spread or oil)

Directions

 * 1) Heat oven to 450°F.
 * 2) Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth.
 * 3) Place peanut butter chips and milk in small microwave-safe bowl.
 * 4) Microwave at high (100%) 1 minute; stir.
 * 5) If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips.
 * 6) Are melted when stirred.
 * 7) Add peanut butter chips mixture to cream cheese mixture, beating just until blended.
 * 8) Add eggs, one at a time, mixing well after each addition.
 * 9) Stir in vanilla.
 * 10) Pour mixture over prepared graham cracker crust.
 * 11) Bake 10 minutes.
 * 12) Reduce oven temperature to 250°F; continue baking 40 minutes.
 * 13) Remove from oven to wire rack.
 * 14) With knife, loosen cake from side of pan.
 * 15) Cool completely; remove side of pan.
 * 16) Prepare chocolate drizzle; drizzle over cheesecake.
 * 17) Refrigerate before serving.
 * 18) Cover; refrigerate leftover cheesecake.

Graham cracker crust

 * 1) Heat oven to 325°F.
 * 2) Stir together graham cracker crumbs, sugar and melted butter or margarine in a small bowl.
 * 3) Press mixture onto bottom of 9-inch spring-form pan.
 * 4) Bake 10 minutes.
 * 5) Remove from oven.

Chocolate drizzle

 * 1) Placesemi-sweet chocolate chips and shortening in small microwave-safe bowl.
 * 2) Microwave at high (100%) 30 seconds; stir.
 * 3) If necessary, microwave at high an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.