Chocolate Peanut Butter Cheesecake
One chocolate graham cracker crust
2 (8 ounce) packages cream cheese, softened
1/4 cup sugar
1 can (14 ounces) sweetened condensed milk
1 (10 ounce) package peanut butter chips, melted
2 teaspoons vanilla extract
Chocolate Drizzle (recipe follows)
Whipped topping, optional
Beat cream cheese and sugar until fluffy; gradually beat in sweetened condensed milk, then melted chips until smooth. Add eggs and vanilla; beat well. Pour into crust. Bake at 300 degrees for one hour or until center is almost set. Remove from oven. Cool. Garnish with Chocolate Drizzle. Refrigerate until cold. Serve with whipped topping, if desired. Store covered in refrigerator.
Chocolate Drizzle: Melt two tablespoons butter over low heat; add two tablespoons cocoa and two tablespoons water. Stir until slightly thickened; do not boil. Cool slightly. Gradually add one cup powdered sugar and 1/2 teaspoon vanilla, beating with whisk until smooth.