Peanut Butter Cheesecake Squares

Peanut Butter Cheesecake Squares
By: Ghiradelli

Crust:
½ cup cocoa powder
2 cups crushed graham crackers
½ cup (1 stick) melted butter
2 Tablespoons granulated sugar

Preheat oven to 350 degrees (not convection). Combine crust ingredients in large bowl. Press into 9x13 glass pan. Bake 8 minutes. Remove from oven.

Cheesecake layer:
2- 8oz cream cheese, at room temp
1 cup granulated sugar
½ cup creamy peanut butter (try to stick with manufactured brands such as Jiffy. Brands that need to be stirred and stored in the fridge tend not to be creamy and break apart in batter).
3 Tablespoons flour
4 eggs
½ cup milk
1 teaspoon vanilla

In a large bowl beat cream cheese, sugar, peanut butter and flour with an electric mixer on low speed. Add eggs one at a time, mixing well after each addition. Mix in the milk and vanilla. Pour filling over crust. Bake 35-40 minutes. Place pan on wire rack to cool completely.

Drizzle:
Melt 2oz semi-sweet chocolate chips with ½ teaspoon Crisco (solid vegetable shortening) in a double boiler until melted. Put melted chocolate into Ziploc bag. Cut small tip in corner of bag. Drizzle over cheesecake.

Cut cheesecake into 2” squares. Store in refrigerator. Serve cold.

4 stars!!!