Directions:

1. Prepare PEANUTTY COCOA CRUST; refrigerate.

2. Beat cream cheese and lemon juice in large bowl until fluffy; set aside. Place peanut butter chips and sweetened condensed milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; add to cream cheese mixture, beating just until well blended.

3. Beat whipping cream until stiff; fold into peanut butter mixture until well blended. Pour over prepared crust. Cover; refrigerate until firm. To serve, remove side of springform pan. Serve cold; garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.


PEANUTTY-COCOA CRUST
1-1/4 cups vanilla wafer crumbs
1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
1/3 cup REESE'S Peanut Butter Chips, chopped

Stir together crumbs, cocoa, powdered sugar and melted butter in small bowl. Stir in chopped peanut butter chips. Press mixture onto bottom of 9-inch springform pan.

	Amount Per Serving	%DV *
*Percent Daily Values are based on a 2,000 calorie diet.