I don’t like cheesecake; well, so I thought. Last week I made this recipe thinking that I would not be tempted to eat the cake, but I was way wrong…I found myself licking the knife. Fortunately we had company staying with us, so the cheesecake was gone in seconds!
***NOTE: Make sure you refrigerate the cheesecake for at least 4 hrs before serving! (I chilled it overnight.) I didn’t have any Reese’s on hand, so I used a combination of milk chocolate chips, semi-sweet chocolate chips, and peanut butter chips to top the ganache.