Peanut Butter Chip Cheesecake
Posted by: Bev Mon, 24 May 2004, at 9:35 a.m.


This velvety smooth peanut butter cheesecake appeals to all ages, making it the perfect choice for graduations, weddings, birthdays, holidays-or any other time when generations gather.
prep time: 25 minutes. baking time: 40 minutes
cooling time: 1 hour 45 minutes. chilling time: 4 hours

1 1/4 cups vanilla wafer crumbs
1/3 cup finely chopped BLUE DIAMOND Almonds, toasted
6 tablespoons butter, melted

1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1/4 cup milk

1. Heat oven to 350°F. For crust, combine vanilla wafer crumbs, almonds and melted butter. Press the crumb mixture evenly onto the bottom and 1 3/4 inches up the side of an ungreased 9-inch springform pan. Refrigerate while preparing filling.

2. For filling, place the peanut butter chips in heavy small saucepan; melt over low heat, stirring occasionally. Cool slightly.

3. Beat cream cheese, sugar, flour and vanilla in large bowl on medium speed of mixer until smooth. With mixer running, slowly add melted peanut butter chips, beating on low speed until combined. Add eggs. Beat on low speed just until combined. By hand, stir in milk.

4. Pour filling into crust-lined pan. Place pan on shallow baking pan. Bake 40 to 45 minutes or until center is almost set.

_5. Cool 15 minutes on wire rack. Using knife or small metal spatula, loosen cheesecake from side of pan. Cool on wire rack 30 minutes more. Remove side of pan; cool 1 hour more. Cover and refrigerate at least
4 hours before serving.

Makes 12 servings.