Chocolate Drizzled Peanut Butter Cheesecake

Ingredients

 * 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 follows)
 * CHOCOLATE DRIZZLE (recipe follows)

Directions
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 chip 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.  Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake.  Refrigerate before serving.<BR> Cover; refrigerate leftover cheesecake.<BR>

GRAHAM CRACKER CRUST
Heat oven to 325°F. <BR> Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in <BR> small bowl.<BR> Press mixture onto bottom of 9-inch springform pan.<BR> Bake 10 minutes. <BR> Remove from oven.

CHOCOLATE DRIZZLE
Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine,<BR> spread or oil) in small microwave-safe bowl.<BR> Microwave at HIGH (100%) 30 seconds; stir. <BR> If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when <BR> stirred.