Chocolate Peanut Butter Cheesecake Squares

Ingredients

Crust

• 1-1/2 cups vanilla wafer crumbs

• 6 tablespoons powdered sugar

• 6 tablespoons cocoa

• 6 tablespoons melted butter

Cheesecake

• 3 8-oz. pkgs. cream cheese, softened

• ¾ cup granulated sugar, such as Imperial Sugar

• 3 eggs

• ⅓ cup light sour cream

• 3 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• 1 cup Peanut Butter Chips, melted

• 2 cups Semi-Sweet Chocolate Chips, melted

Peanut Butter Drizzle

Instructions

Crust

1. Preheat oven to 350 degrees. Line a 9-inch square baking pan with aluminum foil, extending over edges of pan. Coat lightly with cooking spray. Bake for 8 minutes, then cool. Set aside.

2. Combine all ingredients for the crumb crust and pour into prepared pan. Press firmly and evenly into bottom of pan.

Cheesecake

1. Place softened cream cheese and into the bowl of a stand mixer and beat until smooth. Add eggs one at a time, beating well after each. Gradually add sour cream, flour, and vanilla and mix until well combined.

2. Take 1-1/3 cups of the cheesecake batter and mix with the melted peanut butter chips.

3. Stir the melted chocolate chips into the remaining batter. Pour half of the chocolate cheesecake batter on top of the crust and smooth out.

4. Spoon the peanut butter cheesecake batter on top of the chocolate cheesecake layer and gently smooth to edges of pan. Top with the remaining chocolate cheesecake batter and smooth the top.

5. Bake for 40 to 45 minutes or until almost set. Cool completely on wire rack.

Drizzle

1. Melt 1-2 tablespoons peanut butter chips with 1 teaspoon shortening. Stir until smooth and drizzle over cooled cheesecake. Refrigerate until drizzle is firm, about 3 hours. Using foil, life cheesecake out of pan and cut into squares.

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