Reese's Chocolate Peanut Butter Cheesecake
Category: Cheesecakes, Chocolate, Peanut Butter
Yield: 12 servings
1 1/4 cups Graham cracker crumbs
1/3 cup Plus 1/4 cup sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup Butter or margarine, melted
3 pckg (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated milk)
1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips, melted
4 Eggs
2 tsp Vanilla extract
CHOCOLATE DRIZZLE (recipe follows)
Whipped topping
HERSHEY'S MINI KISSES Baking Pieces

Procedures
Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar,
cocoa and butter; press into bottom of 9-inch springform pan.
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.
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 MINI KISSES.
Refrigerate until cold. Store covered in refrigerator. 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.
Recipe from Hershey's Kitchens

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