Peanut Butter Cheesecake

1 10" graham cracker crust in

-springform pan 2 c Peanut butter

1 lb Cream cheese, softened

2 tb Butter, melted

1/2 c Heavy cream, whipped

2 c Sugar

1 tb Vanilla

1 c Chocolate chips, melted

1 c Heavy cream, whipped

Beat cream cheese until smooth with paddle. Add peanut butter and sugar and blend well. Add vanilla and butter an continue to blend well. Fold in 1/2 cup whipped cream. Place mixture into graham cracker crust. Refrigerate

overnight. After refrigeration, pour chocolate chips evenly over top and let cool for 2 hours. Garnish with remaining whipped cream. Source: The Summerhouse in Sarasota`s Chef du Jour. Posted on GEnie`s Food & Wine RT by M.CARMAIN1 [Melinda] on 2/7/94 :: MM by QBTOMM and Sue Woodward -----