Peanut Butter Sauce
1 can of sweetened condensed milk (Whenever I make this sauce [great for apple dipping!] I use the fat-free sweetened condensed milk and it works well.)
1/3 c. peanut butter
1 tsp. vanilla
1/2 tsp. cinnamon (optional)
Combine milk & peanut butter in a heavy sauce pan and cook over low heat, stirring often until thickened (less than 3 minutes).
Remove from heat, stir in vanilla and cinnamon.
Drizzle over cheesecake slices. Leftover sauce can be refrigerated for up to 3 weeks in an airtight container.