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1. For the crust:
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2. Line a 9x13 inch baking dish with parchment paper (make sure there is paper hanging over two ends of the pan so that you can use it as a handle to remove the finished bars) and set aside.
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3. In a large bowl, combine the chocolate chips and milk. Melt on half power in the microwave using 20 second intervals, stirring between each interval. Continue for additional 20 second intervals until the chocolate is smooth and melted.
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4. Stir in the peanut butter and honey until the peanut butter is melted and mixed in,
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5. Stir in the rice cereal until well coated.
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6. Pat the crust into the bottom of the prepared pan, really making sure to pack it in tightly, especially in the corners. I find that it helps to use dampened hands to prevent the crust from sticking to your fingers. Set aside.
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7. To make the cheesecake filling:
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8. In a large bowl beat the cream cheese and peanut butter until fluffy and well combined.
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9. Beat in the sugar until well incorporated.
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10. Fold in the whipped topping until well mixed in and then pour the cheesecake mixture over top of the crust. Spread it out evenly.
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11. To make the peanut butter topping:
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12. Melt the peanut butter in the microwave (heat for 15 seconds at a time until melted) then remove bowl from the microwave and stir in the granulated sugar.
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13. Drizzle the peanut butter topping over the cheesecake layer and swirl with a toothpick or a chopstick.
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14. Freeze for at least 4 hours.
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15. Remove pan from the freezer. Let the bars thaw for 5 minutes before lifting them out of the pan (using the paper handles), setting them on a cutting board and slicing with a very sharp knife.
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16. Drizzle with melted chocolate or chocolate syrup if desired (just do it.)
