- Servings: 10-12
|1||Roll Peanut Butter Cookie Dough|
|5× 8 oz pkgs||Cream Cheese|
|¼ cup||Evaporated Milk|
|¾ cup||Peanut Butter|
|½ cup||Peanut Butter|
|2 cups||Powdered Sugar|
|1 cup||Chocolate Chips|
Pat 1/2 of dough into bottom of a 9 inch spring form pan and bake 5 minutes. Let pan cool to touch. Press remaining dough on sides of pan, no more than 3/4 of the way up. Make sure seams are sealed.
Beat cheese until soft. Mix sugar, flour, salt then blend into cheese. Add eggs and yolks, one at a time, beating thoroughly after each. Add vanilla, evaporated milk and peanut butter. Pour into pan and bake in a 400 degree oven for 15 minutes. Reduce heat to 275 degrees and bake one hour, or until center is done. Turn off heat and let sit in oven 30 minutes. Cool, then chill, for 2 hours or until cheesecake is completely cool.
Cream first 4 ingredients and spread over cheesecake. Melt chocolate with butter and drizzle over peanut butter.