Chocolate Crumb Crust:
Stir together all ingredients in medium bowl until blended. Press firmly onto bottom
of 9-inch springform pan.
Chocolate Filling:
Beat cream cheese with lemon juice in large bowl until fluffy. Combine peanut butter
chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring
constantly, until chips are melted and mixture is smooth; add to cream cheese mixture,
beating until well blended.
Beat whipping cream in small bowl until stiff. Fold into cream cheese mixture. Pour
over crust. Cover; freeze 4 to 6 hours or until firm. Remove sides of pan; garnish
as desired. 12 servings.
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