Mi Chocolate Peanut Butter Fudge Cheesecake

CHOCOLATE CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup granulated sugar
3 egg
1/3 cup dairy sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips, melted
1 cup REESE'S Peanut Butter Chips, melted
HERSHEY'S Fudge Topping(optional)
Sweetened whipped cream(optional)
DIRECTIONS

1 Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST.


2 Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla, and salt; beat until well blended.


3 Place half of the batter (about 2-1/2 cups) in a separate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the second. Spread the chocolate mixture in prepared crust. Gently spread peanut butter mixture over chocolate mixture. Do not stir.


4 Bake 50 to 55 minutes or until center is almost set. (For less cracking of cheesecake surface bake in a water bath.) Remove from oven to wire rack. With a knife, loosen cake from side of the pan. Cool completely; remove side of the pan. Cover; refrigerate.


5 To serve, drizzle each slice with fudge topping and whipped cream if desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.


CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/2 cups vanilla wafer crumbs (about 45 cookies, crushed), 1/2 cup powdered sugar, 1/4 cup HERSHEY'S Cocoa and 1/3 cup butter or margarine (melted) in a medium bowl. Press onto bottom and 1 inch up sides of a 9-inch springform pan. Bake 8 minutes; cool.