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.
 * 18) Cover; refrigerate leftover cheesecake.

Graham Cracker Crust

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