Chocolate Peanut Butter Cookie Dough Cheesecake

Ingredients:

• 1 1/4 cups graham cracker crumbs 
• 1/3 cup sugar, plus 
• 1/4 cup sugar, divided
• 1/3 cup cocoa 
• 1/3 cup butter or 1/3 cup margarine, melted 
• 3 (8 ounce) packages cream cheese, softened 
• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk) 
• 10 ounces Reese's peanut butter chips, melted 
• 4 eggs 
• 2 teaspoons vanilla extract

COOKIE DOUGH:

• 1/4 cup butter, softened
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1-1/2 cups miniature semisweet chocolate chips, divided

CHOCOLATE DRIZZLE

• 2 tablespoons butter 
• 2 tablespoons Hershey's cocoa 
• 2 tablespoons water 
• 1 cup powdered sugar 
• 1/2 teaspoon vanilla extract 

Method:

1. Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press onto bottom of 9-inch springform pan. 
2. Beat cream cheese and remaining 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat just until blended. Pour over crust; set aside.
3. In another bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling).
4. Bake 60-70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Refrigerate until cold overnight. Garnish with chocolate drizzle. 
5. Chocolate Drizzle: Melt 2 Tablespoons butter in small saucepan over low heat; add 2 tablespoons Hershey's cocoa and 2 tablespoons water. cook and stir until slightly thickened. DO NOT BOIL. Cool slightly. 
6. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth.
7. Tip: If desired, spoon drizzle over cake, or into small seal-top plastic bag. With scissors, make small diagonal cut in bottom corner of bag (careful if not cooled enough will run out all over your cake). Squeeze drizzle over top of cake.