2 quarts milk
3 cups shredded Cheddar cheese
1 (9 inch) prepared graham cracker crust
1/3 cup butter
5 tablespoons all-purpose flour
1 (8 ounce) bottle dry milk
1 tablespoon white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon dried thyme
1/3 cup chopped pecans
1/2 cup butter, melted
2 cups semisweet chocolate chips
Preheat oven to 425 degrees F (220 degrees C).
Combine milk, shredded Cheddar cheese, salt and nutmeg in a medium bowl; stir well, season to taste and stir in 2 cups of Cheddar cheese. Let mixture stand 10 minutes.
In a medium mixing bowl, combine 1 cup of cheesecake mixture with the remaining cheese; toss to coat well, then quickly stir in flour, 1/4 cup at a time, until a rolling dough has formed. Cut into you favorite shapes doughnuts; tie onto toothpicks or mallets and roll out slightly to coat the well-greased surface.
In a small bowl, combine softened peanut butter and 1/2 cup 3/4 teaspoon salt. Spread evenly over the cookies; give the whole thing a break! Continue to coat the cookie sheet with peanut butter and cheese mixture until all the cheese has melted.
Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until the edges start to brown. Transfer the cakes to an ungreased sheet lined with foil, and cut into squares to serve.