Name: Peanut Butter Cheesecake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 1 1/4 cup graham cracker crumbs; 1/4 cup unsweetened cocoa powder; 1/4 cup sugar; 1/4 cup melted butter; 2 cup peanut butter chips; 1/2 cup milk; 1 1/3 cup sweetened condensed milk; 12 oz cream cheese; 2 tbsp lemon juice; 2 tsp vanilla; 3/4 cup heavy cream

Instructions

Prepare crust by combining graham crackers, cocoa powder and sugar in mixing bowl. Stir in butter; blend thoroughly. Press mixture evenly on bottom and ½ inch up side of 9-inch springform pan. Freeze.
Combine peanut butter chips, milk and 1/3 c. condensed milk in top of double boiler. Cook over low heat, stirring constantly, until chips are melted and mixture is thick and smooth. Remove from heat; cool to room temperature.
Beat cream cheese in mixing bowl until light and fluffy. Gradually beat in remaining 1 cup condensed milk, lemon juice, vanilla and cooled peanut butter chip mixture. Whip heavy cream until stiff; fold into cream cheese mixture. Pour mixture into frozen crumb crust. Freeze until firm. Garnish cake with fresh fruit or swirls of chocolate syrup.