Recipe - Creamy Peanut Butter Chip Cheesecake

1 One fourth cup Graham cracker crumbs
1/3 cup Butter or margarine; melted
1/3 cup Hershey's cocoa or hershey's
european style cocoa
1/3 cup Plus
1 One half cup Sugar; divided
3 pack (8oz) cream cheese;
softened
4 Eggs
2 teaspoon Vanilla extract
1 pack (10oz) reese's peanut
butter chips

CHOCOLATE DRIZZLE
One half cup Hershey's semisweet
chocolate chips
1 tablespoon Shortening (do not use
butter; margarine or oil)

From: J Martin jmartin@GLENNET.CA

Date: Tue, 23 Jul 1996 11:36:09 0400
Heat oven to 350 degrees F. In small bowl, stir together graham cracker
crumbs, butter, cocoa and 1/3 cup sugar, press evenly onto bottom of 9inch
springform pan. In large mixer bowl, beat cream cheese and remaining 1 1/2
cips sugar unitl smooth. Add eggs and vanilla; beat just until combined.
Stir in peanut butter chips; pour over prepared crust. Bake 50 to 55
minutes or until slightly puffed and center is set except for 4inch circle
in center; remove from oven. Cool 30 minutes. With knife, loosen cheesecake
from side of pan. Cool completely; remove from pan. Using tip of spoon,
drizzle chocolate drizzle across top of cheesecake. Refrigerate several
hours before serving. Cover; refrigerate leftover cheesecake. 10 to 12
servings

Chocolate Drizzle: In small bowl microwavesafe bowl, place chocolate chips
and shortening. Microwave at high 30 to 45 seconds or until chocolate is
melted and mixture is smooth when stirred.

EATL Digest 22 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.