1 1/4 c
graham cracker crumbs
plus 1/4 cup sugar
butter or margarine, melted
(8 oz. each) cream cheese, softened
(14 oz.) sweetened condensed milk (not evaporated milk)
1 2/3 c
(10-oz. pkg.) reese's peanut butter chips, melted
CHOCOLATE DRIZZLE(RECIPE FOLLOWS)
hershey's mini kisses brand milk chocolates
1Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press into bottom of 9-inch springform pan.
2Beat cream cheese and 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.
3Bake 60 to 70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Garnish with CHOCOLATE DRIZZLE, whipped topping and chocolates. Refrigerate until cold. Store covered in refrigerator. 12 servings.
4CHOCOLATE DRIZZLE: Melt 2 tablespoons butter over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 3/4 cup.
16 points per serving