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Ingredients
- 1 1/4 cup nilla wafer crumbs
- 1/4 cup hersheys cocoa
- 1/4 cup powdered sugar
- 1/4 cup melted butter
- 3/4 cup reeses peanut butter chips, chopped
- 3 (8oz) pkgs softened cream cheese
- 3/4 cu psugar
- 1/2 cup sour cream
- 1 tbsp vanilla
- 3 eggs
- 3 tbsp flour
- 1/4 cup hershey's cocoa
- 1/4 cup sugar
- 1 tbsp vegetable oil
- 1 1/4 cup resses peanut butter chips
- 1/4 cup milk
Details
Servings 8
Adapted from hersheys.com
Preparation
Step 1
1. Preheat oven to 450F. To make the crust, combine the crumbs, cocoa, powdered sugar and melted butter. Stir in chopped peanut butter chips. Press firmly onto bottom of a 9" spring-form pan.
2. To make filling, Beat cream cheese, sugar, sour cream and vanilla in large bowl on medium speed of electric mixer until smooth. Add eggs and flour; beat until blended.
3. Beat cocoa, sugar and oil with 1 1/2 cups cheese mixture in medium bowl.
4. Place 1 1/3 cups peanut butter chips and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred.
5. Gradually add warm peanut butter mixture to remaining vanilla batter; beat on high speed 5 mins.
6. Spoon peanut butter and chocolate mixtures alternately over prepared crust. Gently swirl with knife or spatula for marbled effect.
7. Bake 10 mins. Without opening oven door, decrease temperature to 250F. and continue to bake 30 mins. Turn off oven; leave cheesecake in oven 30 mins without opening door.
8. Remove from oven to wire rack; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate until serving time. Cover; refrigerate leftover cheesecake.
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