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1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 cup (1/2 pt.)cold whipping cream
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 6 to 8 hours or until firm.* To serve, remove side of springform pan. Serve cold; garnish as desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
* Cheesecake is moderately soft. If firmer texture is desired, freeze cheesecake and serve frozen.
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