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HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
MELT chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm. Use foil handles to remove cheesecake from pan before cutting to serve.