My son-in-law baked this cheesecake for our Thanksgiving meal. He is an excellent baker and I always look forward to what he "brings to the table." This was one of the best cheesecakes I've ever eaten. From Hershey's Best Loved Recipes which is an excellent addition to anyone's cookbook collection.
1 1/4 cup graham cracker crumbs
1/3 cup plus 1/4 cup sugar, divided
1/3 cup Hershey's cocoa
1/3 cup butter, melted
3 packages (8 oz.) cream cheese, softened
1 - 14 oz. can sweetened condensed milk (not evaporated milk)
10 oz. package Reese's peanut butter chips, melted
4 eggs
2 t. vanilla extract
Chocolate Drizzle (recipe below)
Whipped Topping
Hershey's mini-kisses
Semi-sweet or milk chocolate baking pieces
Heat oven to 300 degrees. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter. Press onto bottom of 9 inch springform pan.
Beat cream cheese and remaining 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips until smooth.
Add eggs and vanilla. Beat well. Pour into prepared crust.
Bake 60 - 70 minutes or until center is almost set.
Remove from oven. With knife, loosen cake from side of pan. Cool. Remove sides of pan. Refrigerate until cold.
Garnish with chocolate drizzle, whipping topping and/or chocolate kisses. Store in refrigerator.
Chocolate Drizzle:
Melt 2 T. butter in small saucepan over low heat. Add 2 T. Hershey's cocoa and 2 T. water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 t. vanilla extract beating with whisk until smooth.
Tip: If desired, spoon drizzle into small heavy sealed top plastic bag. With scissors, make small diagonal cut in bottom corner of bag. Squeeze drizzle over top of cheesecake.
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