Instructions: Heat oven to 350 degrees F. In small bowl, stir together graham cracker crumbs, butter, cocoa and 1/3 cup sugar, press evenly onto bottom of 9-inch springform pan. In large mixer bowl, beat cream cheese and remaining 1 1/2 cips sugar unitl smooth. Add eggs and vanilla; beat just until combined.

Stir in peanut butter chips; pour over prepared crust. Bake 50 to 55 minutes or until slightly puffed and center is set except for 4-inch circle in center; remove from oven. Cool 30 minutes. With knife, loosen cheesecake from side of pan. Cool completely; remove from pan. Using tip of spoon, drizzle chocolate drizzle across top of cheesecake. Refrigerate several hours before serving. Cover; refrigerate leftover cheesecake. 10 to 12 servings

Chocolate Drizzle: In small bowl microwave-safe bowl, place chocolate chips and shortening. Microwave at high 30 to 45 seconds or until chocolate is melted and mixture is smooth when stirred.

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