Peanut Butter Chip Cheesecake

• 1 1/4 c. graham cracker crumbs
• 1/3 c. butter or margarine, melted
• 1/3 c. cocoa
• 1/3 c. plus 1 1/2 c. sugar, divided
• 3 pkg. (8 oz.) cream cheese, softened
• 4 eggs
• 2 tsp. vanilla extract
• 1 2/3 c. (10 oz. pkg.) peanut butter chips
• Chocolate Drizzle

1. Heat oven to 350u0b0.
2. In small bowl, stir together graham cracker crumbs, butter, cocoa and 1/3 cup sugar.
3. Press evenly onto bottom of 9-inch spring-form pan.
4. In large mixer bowl, beat cream cheese and remaining 1 1/2 cups sugar until smooth.
5. Add eggs and vanilla, beat just until combined.
6. Stir in peanut butter chips; pour over prepared crust.
7. Bake 50 to 55 minutes or until slightly puffed and center is set except for 4-inch circle in center, remove from pan. Cool 30 minutes.
8. With knife, loosen cheesecake from side of pan. Cool completely, remove side of pan.
9. Using tip of spoon, drizzle Chocolate Drizzle across top of cheesecake.
10. Refrigerate several hours before serving.
11. Cover, refrigerate leftover cheesecake.

graham cracker crumbs, butter, cocoa, sugar, cream cheese, eggs, vanilla extract, peanut butter, chocolate drizzle

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1017185 (may not work)