| Peanut Butter Cup Cheesecake |
| 1 cup graham cracker crumbs 1/4 cup "oreo" style chocolate cookie crumbs ( about 3 cookies with filling removed ) 3 eggs 1 cup sour cream 1 cup sugar 1/3 cup melted butter 1 1/2 tsp. vanilla 1/4 cup smooth peanut butter (NOT chunky) 1/4 cup chocolate syrup 3-8oz. cream cheese(softened) 1 cup fudge topping 4 chilled regular size Reese's peanut butter cups (not bite size) Preheat oven to 375 F. In a medium bowl, combine the graham cracker crumbs, chocolate cookie crumbs, and melted butter. Press the mixture firmly into the bottom only of a 8-inch springform pan. Bake for 6 to 8 minutes. Lower the oven temperature to 350 F. When the crust is cool, spread the peanut butter in a circle in the center of the crust leaving an inch margin all the way around. (If you microwave the peanut butter for about 30 seconds, it will be easier to spread.) In a large bowl, with an electric mixer, beat together the cream cheese, eggs, sour cream, sugar, and vanilla until smooth. Remove 1 cup of the cream cheese mixture and place into a smaller bowl. Pour the remaining mixture from the large bowl over the crust. Add the chocolate syrup to the cream cheese mixture in the smaller bowl and combine. Pour the chocolate cream cheese mixture onto the other filling and spread it out. Using the tip of a knife, swirl the chocolate mixture into the white filling beneath it. A couple of passes should be plenty. Bake the cheese cake for 70 to 80 minutes or until it becomes firm in the center. Remove from the oven and allow to cool. When completely cool, soften the fudge topping in the microwave ( or double boiler) for about 45 seconds, then spread it out evenly over the cheesecake. Be sure to cover the entire surface. Unwrap the peanut butter cups and chop them into small chunks. Sprinkle the peanut butter cup pieces and crumbs over the topping on the cheesecake. Chill. Slice. ( Using a slightly warm knife makes slicing easier. ) Makes approximately 10 servings. |