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. 10 to 12 servings.
* Cheesecake is moderately soft. If firmer texture is desired, freeze cheesecake and serve frozen.
1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed)
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.