Ingredients:
* 1-1/4 cups graham cracker crumbs
* 1/3 cup butter or margarine, melted
* 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1-1/2 cups plus 1/3 cup sugar, divided
* 3 packages (8 oz. each) cream cheese, softened
* 4 eggs
* 2 teaspoons vanilla extract
* 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
* CHOCOLATE DRIZZLE(recipe follows)
Directions:
1. Heat oven to 350°F.
2. Stir together graham cracker crumbs, butter, cocoa and 1/3 cup sugar in medium bowl; press evenly onto bottom of 9-inch springform pan.
3. Beat cream cheese and remaining 1-1/2 cups sugar until smooth. Add eggs and vanilla; beat just until blended. Stir in peanut butter chips; pour over prepared crust.
4. Bake 50 to 55 minutes or until slightly puffed and edges are set but 4-inch circle in center remains soft; remove from oven to wire rack. Cool 30 minutes. With knife, loosen cake from side of pan. Cool completely; remove side of 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: Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until chips are melted and mixture is smooth when stirred.
