Chile Chocolate Peanut Cheesecake

Peter Halferty — First Place Desserts
1 cup crunchy peanut butter
2 — 8 oz. packages cream cheese, softened at room temperature
1/2 cup Cannon’s Just Plain Green Chile, mild, drained
2 cups powdered sugar
1 — 12 oz. tub frozen whipped topping, thawed
1 — 9 inch prepared chocolate cookie crust, baked following package directions
1 jar hot fudge sundae sauce

In a mixing bowl, combine peanut butter, cream cheese, chile, powdered sugar and topping. Blend well. Pour mixture into the prepared crust. Smooth and level. Cover and chill at least 2 hours. (Can be placed in freezer to expedite chilling). When ready to serve, warm hot fudge sauce and drizzle over each slice.
Serves 6 — 8. Enjoy!