HERSHEY'S CHIPITS REESE'S Peanut Butter Chips add smooth, peanut flavour to a traditional cheesecake. A drizzle of chocolate will dazzle!
Crust: Preheat oven to 300°F (150°C). Toss crumbs with 1/3 cup (75 mL) sugar, cocoa and butter until well combined. Press into bottom of a 9-inch (2.5 L) springform pan.
Filling: Beat cream cheese with 1/4 cup (50 mL) sugar until fluffy. Gradually beat in milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.
Bake for 60 to 70 minutes or until centre is almost set. Remove from oven; place on a wire rack. Run a thin knife around cake to loosen from side of pan; cool completely.
Chocolate Drizzle: Melt butter in a small saucepan set over low heat. Add cocoa and water. Cook, stirring, until slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add icing sugar and vanilla, whisking until smooth.
Garnish cheesecake with chocolate drizzle, whipped topping and chocolate, as desired. Chill completely.
Spoon chocolate drizzle into a small, heavy-duty plastic bag. Cut a very small piece from corner of bag. Squeeze drizzle over top of cake.