Peanut Butter Cup Cheesecake Dip

Peanut Butter Cup Cheesecake Dip
Makes about 3 cups of dip

3/4 cup creamy peanut butter
1/8 cup granulated sugar
8oz. cream cheese, softened
8oz. Cool Whip, thawed
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips, finely chopped
1 box of graham crackers, broken into sticks

Pulse chocolate chips in food processor to chop fine. In the bowl of a mixer combine softened cream cheese, peanut butter and sugar until smooth and creamy. Stir vanilla extract into the Cool Whip, then add to the peanut butter mixture. Fold to blend well. Add the chocolate chips and stir to combine. Cover and refrigerate 8 hours to overnight. Serve with the graham cracker sticks for dipping.

Can also be made into a cheese cake pie by placing filling into a prebaked graham cracker crust.