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1
Heat oven to 325F
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2
Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter in medium bowl.
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3
Press crumb mix evenly onto bottom and about 1 1/2 inches up side of ungreased pan.
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4
(they call for a 9-in springform pan, but i use a circular cake pan) Bake 8 minutes; remove from oven.
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5
cool slightly.
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6
Increase oven to 350F
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7
Beat cream cheese, remaining 1 cup sugar and vanilla with electric mixer on med.
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8
speed until well blended.
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9
Add sour cream; beat on low speed until blended Add eggs, beat on low until just blended.
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10
Do not overbeat.
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11
Pour 2 cups filling into prepared crust.
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12
Reserve 1 Tbsp each milk chocolate chips and peanut butter chips for drizzle.
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13
Sprinkle remaining chips evenly over filling.
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14
Carefully spoon remaining filling over chips.
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15
Bake about 1 hour or until center is almost set.
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16
Remove from oven.
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17
Cool for 30 minutes; refrigerate for 1 hour.
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18
Combine shortening and reserved chips in small microwave-safe bowl.
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19
Microwave at HIGH 30 seconds; stir.
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20
If necessary, microwave at HIGH an additional 15 sec.
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21
at a time, stirring after each heating, until chips are melted and mix is smooth when stirred.
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22
drizzle over cheesecake; cover and refrigerate at least 4 hours.
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23
If you want the glaze --.
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24
Melt 1/2 cup peanut butter/ chocolate chips and 3 Tbsp milk in small sauce pan on med.
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25
heat.
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26
If not thin enough slowly add 1 Tbsp milk until about honey thin.
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27
Spread glaze after step 4.
