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A peanut butter spin on cheesecake with a chocolate graham cracker crust.
1-1/2 cups whipped topping for garnish
1/4 cup HERSHEY'S MINI KISSES Brand Milk Chocolates for garnish
1 can sweetened condensed milk (not evaporated milk)
1-2/3 cups REESE'S Peanut Butter Chips
2 teaspoons vanilla extract
1/3 cup butter or margarine
3 packages cream cheese
1/3 cup sugar
1/3 cup HERSHEY'S Cocoa
1-1/4 cups graham cracker crumbs
1. Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan.
2. Beat cream cheese and 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.
3. Bake 60 to 70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Garnish with CHOCOLATE DRIZZLE, whipped topping and chocolates. Refrigerate until cold. Store covered in refrigerator. Makes 12 servings.
CHOCOLATE DRIZZLE: Melt 2 tablespoons butter over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 3/4 cup.
TIP: If desired, spoon drizzle into small heavy-duty plastic bag. Cut very small piece from corner of bag. Squeeze drizzle over top of cake.
I followed this recipe exactly and it came out great! I got rave reviews at a family party and was even told this was my best cheesecake ever. I'm known in the family for my cheesecakes, so that's saying a lot.
This is a favorite with my family and friends. It is simple to make and delicious to eat
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