Peanut Butter Cup Cheesecake

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INGREDIENTS

• 1 1/4 cups graham cracker crumbs
• 1/4 cup crushed cream-filled chocolate sandwich cookies
• 1/4 cup sugar
• 6 Tbsp. butter, melted
• 3/4 cup creamy peanut butter

Filling:

• 3 packages (8 oz. each) cream cheese, softened
• 1 cup sugar
• 8 oz. sour cream
• 3 eggs, lightly beaten
• 1 1/2 tsp. vanilla extract
• 1 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

METHOD

1. Combine cracker and cookie crumbs with sugar and butter, and press into the bottom and 1 inch up the sides of a greased 9 inch springform pan. Place on a baking sheet, and bake at 350° for about 7-9 minutes or until set. When finished, let it cool on a wire rack.

2. Heat the peanut butter in a microwave safe bowl for 30 seconds or until softened, and spread over the crust to within 1 inch of the edges.

3. In a large mixing bowl, beat the cream cheese, sugar, and sour cream until smooth. Add eggs, and beat on low speed until just combined. Stir in vanilla, and set 1 cup aside. Pour all but the reserved 1 cup of the cream cheese filling over the peanut butter layer.

4. Heat 1/4 cup of the hot fudge topping and fold into the reserved cup of cream cheese filling. Spoon the mixture over the other filling, and drag a knife through both layers to swirl.

5. Place pan on a baking sheet and bake at 350° for about 60 min. or until the center is almost set. Cool on a wire rack for about 10 min. Carefully run a knife around the edges of the pan to loosen and allow to cool for 1 hour longer.

6. Microwave the rest of the fudge topping and spread over the cheesecake. Garnish with the sliced peanut butter cups, and refrigerate overnight.