1 1/4 c Graham cracker crumbs
1/3 c Butter or margarine; melted
1/3 c Hershey’s cocoa or hershey’s
-european style cocoa
1/3 c Plus
1 1/2 c Sugar; divided
3 pk (8-oz) cream cheese;
-softened
4 Eggs
2 ts Vanilla extract
1 pk (10-oz) reese’s peanut
-butter chips
-CHOCOLATE DRIZZLE-
1/2 c Hershey’s semi-sweet
-chocolate chips
1 tb Shortening (do not use
-butter; margarine or oil)
From: J Martin jmartin@GLEN-NET.CA
Date: Tue, 23 Jul 1996 11:36:09 -0400
Heat oven to 350 degrees F. In small bowl, stir together graham cracker
crumbs, butter, cocoa and 1/3 cup sugar, press evenly onto bottom of 9-inch
springform pan. In large mixer bowl, beat cream cheese and remaining 1 1/2
cips sugar unitl smooth. Add eggs and vanilla; beat just until combined.
Stir in peanut butter chips; pour over prepared crust. Bake 50 to 55
minutes or until slightly puffed and center is set except for 4-inch circle
in center; remove from oven. Cool 30 minutes. With knife, loosen cheesecake
from side of pan. Cool completely; remove from pan. Using tip of spoon,
drizzle chocolate drizzle across top of cheesecake. Refrigerate several
hours before serving. Cover; refrigerate leftover cheesecake. 10 to 12
servings
Chocolate Drizzle: In small bowl microwave-safe bowl, place chocolate chips
and shortening. Microwave at high 30 to 45 seconds or until chocolate is
melted and mixture is smooth when stirred.
EAT-L Digest 22 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings