Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons butter
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 1/2 cups crispy rice cereal
  • 1 package (8 oz) cream cheese, softened
  • 1 cup sweetened condensed milk
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 2 tablespoons lemon juice
  • 1 cup frozen whipped topping, thawed
  • 2 tablespoons hot fudge sauce
  • 2 tablespoons creamy peanut butter

Instruction

  • In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
  • Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
  • In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
  • Add vanilla and lemon juice and mix until combined.
  • Gently fold in the whipped topping. Pour filling into the prepared crust.
  • Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
  • Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.