Reese's Chocolate Peanut Butter Cheesecake
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 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1-2/3 cup (10-ounce package) REESE'S® Peanut Butter Chips, melted
2 teaspoons vanilla extract
Chocolate Drizzle (recipe follows)
HERSHEY'S MINI KISSES Milk Chocolates
1. Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press onto bottom of 9-inch springform pan.
2. Beat cream cheese and remaining 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.
3. 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. Refrigerate until cold. Garnish with Chocolate Drizzle, whipped topping and chocolate pieces. Store, covered, in refrigerator.
Chocolate Drizzle Melt 2 tablespoons butter in small saucepan 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. Makes about 3/4 cup
Tip If desired, spoon drizzle into small heavy seal-top plastic bag. With scissors, make small diagonal cut in bottom corner of bag. Squeeze drizzle over top of cake.