Easy Peanut Butter Chocolate Cheesecake
Recipe Notes

¼ cup plus 2 tablespoons chopped unsalted peanuts, divided
1 store-bought chocolate crumb crust
2 tablespoons caramel topping, divided
1 2⁄3 cups peanut butter & milk chocolate morsels
¼ cup milk
8 ounces cream cheese, softened
¼ cup powdered sugar
1 ½ cups frozen nondairy whipped topping, thawed

Sprinkle ¼ cup peanuts onto bottom of pie crust. Drizzle with 1 tablespoon caramel topping. Set aside.

In a medium microwave-safe bowl, combine morsels and milk. Microwave on medium-high (70%) power for 45 seconds; stir. Morsels may retain some of
their shape. If necessary, microwave mixture for an additional 10 to 15 second interval, stirring until melted.

In a large mixer bowl, beat cream cheese and sugar until creamy. Beat in chocolate mixture. Add whipped topping and stir vigorously until smooth. Spoon
into prepared pie crust and swirl top. Sprinkle with remaining peanuts and drizzle with remaining caramel topping. Cover and refrigerate for at least 1
hour, or until cake is solid.