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1
Heat oven to 325 degrees F.
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2
Stir together crust ingredients in a small bowl.
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3
Press mixture onto bottom of a 9-in.
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4
springform pan.
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5
Bake 10 minutes.
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6
Remove from oven.
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7
Turn oven temp up to 450 degrees F.
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8
Beat cream cheese and sugar in a large bowl on med.
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9
speed w/a mixer until smooth.
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10
Place peanut butter chips and milk in a small microwave-safe bowl.
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11
Microwave at high for 1 minute.
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12
Stir.
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13
If necessary microwave at High for an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
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14
Add peanut butter mixture to cream cheese mixture, beating until blended.
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15
Add eggs, one at a time, mixing well after each addition.
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16
Stir in vanilla.
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17
Pour mixture into prepared graham cracker crust.
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18
Bake 10 minutes.
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19
Reuce oven temp.
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20
to 250 degrees F; continue baking 40 minutes.
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21
Remove from oven to wire rack, with a knife loosen cake from side of pan.
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22
Cool completely; remove side of pan.
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23
Prepare Chocolate drizzle-Place ch.
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24
chips and shortening (do not use butter or margarine) in a microwave-safe bowl.
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25
Microwave on High for 30 sec, stir.
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26
Microwave longer if necessary.
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27
Drizzle ch.
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28
drizzle over cheesecake.
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29
Refrigerate before serving, at least 1 hour.
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30
Cover and refrigerate leftover cheesecake-- if there is any.
