3/4 bag mini peanut butter chips, room temperature, divided
1 bag mini chocolate chips, room temperature, divided
1 package Kraft Philadelphia Ready-To-Go Cheesecake Filling, room temperature
2-3 Tbsp butter or margarine, divided
1/4-1/3 cup heavy cream, divided
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Let's Make It
Chill crust in freezer for at least an hour (to keep it sturdy during spreading). Keep chocolate & peanut butter chips at room temperature. Let filling sit at room temperature for an hour (while crust is chilling).
When filling is at room temperature, slowly melt the peanut butter chips (reserving a handful for decoration), 1 Tbsp. butter & a few Tbsp. of heavy cream in microwave for about 45-60 seconds, stirring halfway through. Mix until smooth & creamy, fold into filling and mix until light beige through & through. Set aside. Meanwhile, melt chocolate chips (also reserve a handful), 1 Tbsp butter & a few Tbsp of heavy cream in a metal bowl, over a sauce pan with boiling water in the bottom, until smooth & creamy.
Pull crust out of freezer, and fill 1/3 with peanut butter filling mixture. Spread 1/3 of chocolate mixture over the top, & repeat, until all peanut butter filling is gone & 1/3 of chocolate remains. Pour the remaining chocolate into a Ziploc type baggie, and cut a tiny corner off. Use this as a makeshift icing tip. Feel free to decorate the top any way you please, as long as you have fun! (I spiral the extra chocolate around the circumference & continue towards the middle, decreasing the size of the spirals as you go.... (I use the extra chips to line the outside of the cheesecake alternating from chocolate to peanut butter, go around once or twice.