No-Bake Peanut Butter 'n Chocolate Cheesecake

Ingredients:

* PEANUTTY-COCOA CRUST(recipe follows)
* 1 package (8 oz.) cream cheese, softened
* 2 tablespoons lemon juice
* 1-1/3 cups REESE'S Peanut Butter Chips
* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
* 1 cup (1/2 pt.)cold whipping cream

Directions:

1. Prepare PEANUTTY COCOA CRUST; refrigerate.

2. Beat cream cheese and lemon juice in large bowl until fluffy; set aside.
Place peanut butter chips and sweetened condensed milk in medium
microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are
melted and mixture is smooth when stirred; add to cream cheese mixture, beating
just until well blended.

3. Beat whipping cream until stiff; fold into peanut butter mixture until
well blended. Pour over prepared crust. Cover; refrigerate until firm. To
serve, remove side of spring form pan. Serve cold; garnish as desired. Cover;
refrigerate leftover cheesecake. 10 to 12 servings.

PEANUTTY-COCOA CRUST

1-1/4 cups vanilla wafer crumbs
1/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
1/3 cup REESE'S Peanut Butter Chips, chopped

Stir together crumbs, cocoa, powdered sugar and melted butter in small bowl.
Stir in chopped peanut butter chips. Press mixture onto bottom of 9-inch
springform pan.