Peanut Butter Chocolate Chip Cheesecake

The Record’s “Recipe of the Week”:
Peanut Butter Chocolate Chip Cheesecake by Catherine Daniels

1-1/4 cups graham cracker crumbs
1/3 cup sugar
1/4 cup cocoa
1/3 cup butter or margarine, melted
24 oz. cream cheese, softened
14 oz. sweetened condensed milk
10 oz. peanut butter chips, melted
4 eggs
2 tsp. vanilla extract
1 cup mini semi-sweet chocolate chips

Preheat oven to 300°. Stir together the graham cracker crumbs, sugar, cocoa, and melted butter. Press into the bottom of a 9” spring form pan.

In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk, then melted peanut butter chips until smooth. Add the eggs and vanilla extract, beating well. Stir in the mini chocolate chips. Pour over the crust.

Bake for 55-65 minutes or until center is set. Cool. Refrigerate any leftover cheesecake.