Crust:
2 cups crushed graham crackers (I like to crush mine really fine in a Magic Bullet or food processor)
1/2 cup baking cocoa
1/2 cup (1 stick) butter, melted
2 Tablespoons white sugar
Cheesecake Layer:
16 oz. cream cheese, at room temperature
1 cup white sugar
1/2 cup creamy peanut butter
2 Tablespoons flour
4 large eggs
1/2 cup milk
1 teaspoons vanilla
4 oz. high quality milk chocolate (from a baking bar or Ghiradelli chocolate chips)
1/2 teaspoon solid vegetable shortening
- Preheat the oven to 350.
- Make the crust: Combine the graham crackers, cocoa, butter and sugar in a large bowl until well blended. Press the mixture onto the bottom of an ungreased 9x13 baking pan. Bake for 8 minutes. Let cool.
- While the crust cools, beat the cream cheese, sugar, peanut butter and flour with an electric mixer at low speed until well blended.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the milk and vanilla.
- Pour the filling onto the crust.
- Bake 40 minutes, or until just set. Let cool completely.
- Melt the milk chocolate and shortening in the top of a double boiler, or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
- Spread the melted chocolate evenly over the cooled bars. Chill for 10 minutes.
- Score the chocolate layer with a sharp knife, forming 2-inch squares and return to fridge.
- Chill for 30 minutes, or until firm. Cut through bars and serve.
- Store tightly covered the fridge.
