CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE

Steps:

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