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

 * 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.<BR>
 * 18) Cover; refrigerate leftover cheesecake.<BR>

Graham Cracker Crust

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

Chocolate Drizzle

 * 1) 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.<BR>
 * 2) Microwave at HIGH (100%) 30 seconds; stir. <BR>
 * 3) If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.