Resese'S Chocolate Peanutbutter Cheesecake

• 1-1/4 cup Graham Cracker Crumbs
• 1/3 Cup Sugar + 1/4 Cup Sugar
• 1/3 Cup Hershey Cocoa
• 1/3 Cup Butter or margarine Melted
• 3 8oz packages cream cheese softened
• 1 14oz Sweetened Condenced Milk
• 1-2/3 Cups (10oz package) Reeses Peanutbutter chips melted
• 4 Eggs
• 2 Tsp Vanilla Extract
• Chocholate drizzle
• Whipped Cream
• Mini Kisses

1. Heat oven to 300 degrees. Combine graham cracker crumbs, 1/3 cup sugar,cocoa and butter. Press into 9 in. spring foam pan.
2. Beat cream cheese and 1/4 cup sugar until fluffy. Gradually beat in sweetened condenced milk and melted chips until smooth. Then add eggs and vanilla and beat well. Pour over crust.
3. Bake 60 to 70 minutes or until center almost set. Remove from oven and with a knife loosen cake from sides. Cool. Remove sides of pan garnish with drizzle whipped topping and mini kisses. Refridgerate until cold . Store covered in refriderator.
4. Drizzle:
5. Melt 2 Tbs Butter over low heat. Add 2 Tbs Cocoa and 2 Tbs water. Cook and stir until slightly thickend. DON'T BOIL. Cool slightly gradually add 1 cup powdered sugar and 1/2 Tsp Vanilla Extract. Beat with wisk until smooth. Makes about 3/4 Cups

graham cracker crumbs, sugar , cocoa, butter, cream cheese, milk, eggs, vanilla, chocholate drizzle, cream, kisses

Taken from www.epicurious.com/recipes/member/views/reseses-chocolate-peanutbutter-cheesecake-1269222 (may not work)