Shelly's Recipe

PEANUT BUTTER CUP CHEESECAKE

Category: Cheesecake

32 oz cream cheese; softened
1 cup sugar
5 egg, room temperature
1/4 cup cornstarch
1 tsp vanilla
1/2 cup whipping cream
8 Reeses Peanut Butter Cups

CRUST
1 1/2 pkg graham crackers; crushed
5 tbsp butter; melted
1/3 cup Sugar

Crust: Mix all ingredients and pat into a 10 inch spring form pan.

Cake: Break Reeses Cups into smallish pieces. Cream the cheese until light. Add sugar and beat some more. Add eggs, one at a time and beat after each. Mix in cream, vanilla and cornstarch. Stir in candy. Pour into crust and bake at 350 for 1 hour or so until outside edge is firm and middle is still soft. (Keep a pan of water in the bottom of the oven as the cake is baking to keep the humidity high and keep the cake from cracking. When the cake comes out of the oven run a knife around the edge. Cool for several hours then top with melted chocolate.

NOTE Options: Add 1 cup chopped peanuts to the crust or even add 1/2 cup peanut butter to the cake (after the eggs and before the cream).