Cheesecake

1 ¼ cups graham cracker crumbs
1/3 and another ¼ cup sugar
1/3 cup Hershey’s cocoa
1/3 cup butter or margarine, melted
24 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
10 ounces Reese’s Peanut Butter Chips, melted
2 teaspoons vanilla
4 eggs

Heat oven to 300°F.

Mix graham cracker crumbs, 1/3 cup of sugar, cocoa, and butter.

Press mixture onto the bottom of a 9-inch pan.

Beat cream cheese and remaining 1/4 cup of sugar until fluffy.

Gradually add sweetened condensed milk, then melted chips, until smooth.

Add eggs and vanilla, beat well, then pour over crust.

Bake 60 to 70 minutes or until the center is almost set.

Remove from oven, then with knife, loosen cake from side of pan and let cool.

Remove side of pan and refrigerate until cold.

Garnish with chocolate drizzle, whipped topping, and chocolate pieces, if desired.

Store covered in refrigerator.

Chocolate Drizzle

For 3/4 cup to 1 cup:

2 Tablespoons butter
2 Tablespoons Hershey's cocoa
2 Tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla

Melt butter in small saucepan over low heat.

Add Hershey's cocoa and water.

Cook and stir until slightly thick. Do not let boil.

Gradually add powdered sugar and vanilla, beating with whisk until smooth.