Prep Time: 10 min
Total Time: 3 hr. 50 mins.
Makes: 25 servings 1 square each

Ingredients:

GRAHAM CRACKER CRUST
20 Peanut Butter CHIPS AHOY! Real Chocolate Chip Cookies, finely crushed
3 Tbsp. margarine or butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/4 cup creamy peanut butter

PREHEAT oven to 350° F.

MIX:
Mix crumbs and margarine; press firmly onto bottom of 9-inch square baking pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1/2 cup of the batter; set aside. Spread remaining batter over crust. Stir peanut butter into reserved 1/2 cup batter. Spoon over cheesecake. Cut through batter with knife several times for marble effect.

BAKE 35 to 40 min. or until center is almost set. Cool completely on wire rack. Cover.

REFRIGERATE:
3 hours or overnight. Cut into 25 squares. Store in airtight container in refrigerator.

Recipe collected from www.kfraftfoods.com