680 grams cream cheese, softened
3/4 cup Sugar
1 2/3 cups Reese’s peanut butter chips (or chocolate chips, and add in 2 tablespoons of peanut butter)
1/4 cup milk
1 tsp vanilla extract
Tennis Biscuit Crust
Heat oven to 230 degrees celius. Beat cream cheese and Sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Add Peanut butter chips mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared tennis Biscuit crust (Please find recipe below). Bake for 10 minutes. Reduce oven temperature to 120 degrees celcius; continue baking for 40 minutes. Remove from oven to wire rack. With a knife, loosen the cheesecake from the side of the pan. Cool completely; remove side of pan.
Prepare chocolate drizzle (please find recipe below); and then drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake.
Biscuit Crust Method
Heat oven to 160 degrees celcius. Stir together 1 cup tennis biscuit crumbs, 3 tablespoons Sugar and 3 tablespoons melted butter or margarine in a small bowl.
Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.
Chocolate Drizzle Method
Place 1/2 cup Peanut butter chocolate Chips and 1 tablespoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.