Deep Fried Chocolate Peanut Butter Cheesecake Hand Pies

In a heavy dutch oven or heavy bottom pot, add 5 inches of vegetable oil for frying. It is best to use a candy thermometer or oil thermometer to make sure the temperature is what you want. Bring to 375°.
In a medium sized bowl, add the cream cheese, peanut butter, sugar and vanilla.
Use a hand mixer to mix together.
Open your refrigerated pie crust or roll out homemade pie crust. Use a rolling pin to roll the dough out enough so you can fit 3 6” bowls on your pie crust. Cut around the bowls with a knife to make your hand pie pie crust. You will cut out 6 total.
Spoon 2 heaping tablespoons of peanut butter cream cheese mixture onto the pie crust round.
Sprinkle the top with 10-15 chcolate chips. Using your fingers or a pastry brush, brush water on the edges of the crust to help seal the edges together.
Fold the pie crust in half. Use your fingers to crimp the edges and seal together.
Make the icing. In another bowl, mix together the water, corn syrup, and powdered sugar.
Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.
They will be ready to remove when they are a deep golden brown.
Glaze immediately. Using a pastry brush, brush the glaze on both sides of the hand pie and set on a cooling rack to set.
Repeat the process with each additional hand pie.
Serve immediately.