Chocolate Chip Peanut Butter Cheesecake

During June 2009, we took a road trip and without planning it, somehow ended up at the Hershey Factory. Oh boy, was THAT a fun afternoon! Sweet Harold bought me a set of cookbooks which has all sorts of marvelous goodies. I made this one for our son-in-law's birthday because A) he loves cheesecake and B) he adores peanut butter. 

1 1/2 cup graham cracker crumbs

1/3 cup plus 1 cup sugar, divided

1/3 cup Hershey's cocoa

1/4 cup (1/2 stick) butter, melted

2 packages (8 ounces each) cream cheese, softened

1 t. vanilla extract

3 cartons (8 oz. each) dairy sour cream

3 eggs, slightly beaten

1 3/4 cup (11 oz. package) Reese's Peanut Butter and Milk Chocolate Chips, divided

1 t. shortening (do not use butter, margarine, spread or oil)

Heat oven to 325 degrees. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of 9 inch spring form pan. Bake 8 minutes, remove from oven. Cool slightly.

Increase oven temperature to 350 degrees. Beat cream cheese, remaining 1 cup sugar and vanilla on medium speed of mixer until well blended. Add sour cream and beat on low speed until blended. Add eggs, beat on low speed just until blended. Do not overbeat.

Pour 2 cups filling into prepared crust. Reserve 1/4 cup chips for drizzle.  Sprinkle remaining 1 1/2 cups chips evenly over filling in pan. Carefully spoon remaining filling over chips.

Bake about 1 hour or until center is almost set. Remove from oven. Using knife or narrow metal spatula, loosen cheesecake from side of pan. Cool on wire rack for an additional 30 minutes. Remove side of pain; cool 1 hour.

Combine shortening and reserved 1/4 cup chips in small microwave-safe bowl. Microwave on high (100%) 30 seconds and then stir. If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; cover and refrigerate at least 4 hours. Cover; refrigerate leftover cheesecake (like there's going to be any leftovers!!!)