- CRUMB CRUST (recipe follows)
- 3 packages (8 oz. each) cream cheese, softened
- 1 cup sugar, divided
- 1/2 cup dairy sour cream
- 1 tablespoon vanilla extract
- 3 eggs
- 3 tablespoons all-purpose flour
- 1/4 cup HERSHEY'S Cocoa
- 1 tablespoon vegetable oil
- 1-1/3 cups REESE'S Peanut Butter Chips(reserved from crust)
- 1/4 cup milk
- Heat oven to 450°F. Prepare CRUMB CRUST.
cream cheese, 3/4 cup sugar, sour cream and vanilla in large bowl on
medium speed of electric mixer until smooth. Add eggs and flour; beat
- Beat cocoa, remaining
1/4 cup sugar and oil with 1-1/2 cups cheese mixture in medium bowl.
Place 1-1/3 cups peanut butter chips and milk in small microwave-safe
bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary,
microwave at MEDIUM an additional 15 seconds at a time, stirring after
each heating, until chips are melted when stirred. Gradually add warm
peanut butter mixture to remaining vanilla batter; beat on high speed 5
- Spoon peanut butter and
chocolate mixtures alternately over prepared crust. Gently swirl with
knife or spatula for marbled effect.
10 minutes. Without opening oven door, decrease temperature to 250°F.
and continue to bake 30 minutes. Turn off oven; leave cheesecake in
oven 30 minutes without opening door. Remove from oven to wire rack;
with knife, loosen cake from side of pan. Cool completely; remove side
of pan. Refrigerate until serving time. Cover; refrigerate leftover
cheesecake. 12 servings.
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed)
1/4 cup HERSHEY'S Cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
With knife or food processor, chop 1/3 cup peanut butter chips (reserve remaining chips for cheesecake batter). Stir together crumbs, cocoa, powdered sugar and butter in medium bowl. Stir in chopped peanut butter chips. Press firmly onto bottom of 9-inch springform pan or 9-inch square pan.