Chocolate Drizzled Peanut Butter Cheesecake - cooking recipe

Ingredients

CRUST
1 cup graham cracker
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine, melted
FILLING
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 2/3 cups peanut butter chips (10-oz. pkg.)
1/4 cup milk
4 eggs
1 teaspoon vanilla
CHOCOLATE DRIZZLE
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening

Preparation

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.