#1277 - Peanut Butter Cheesecake

(by Shirley McNevich)

1 1/4 cups graham cracker crumbs
1/3 cup white sugar
1/4 cup Hershey's cocoa
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle condensed milk (NOT evaporated)
1 - 10oz. bag Reese's peanut butter chips (melted)
4 eggs
2 tsp. vanilla
1 cup Nestle's mini semi-sweet chocolate chips

In a bowl add graham cracker crumbs, white sugar, melted butter and Hershey's cocoa--stir until mixed. Press the graham cracker mixture on to the bottom of a greased 9" springform pan. In a mixer add cream cheese--beat. Add Eagle milk--beat. Melt peanut butter chips according to bag directions--add melted chips to the mixer--beat. Add eggs and vanilla--beat. Remove bowl from mixer--add mini chocolate chips--stir with a spoon. Pour batter into the springform pan on top of the crust. Bake at 300 degrees for 55-65 minutes or until center is set.