Shelly's Recipe

PEANUT BUTTER CUP CHEESECAKE I

Category: Cheesecake

For The Crust
4 1/2 cups crushed cookies (1 bag)
1 cup chopped roasted peanuts
1/2 cup butter, melted
4 tbsp packed brown sugar
Pinch Salt and pepper, to taste

For The Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cup whipping cream
1 tsp vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces

For The Topping
3 oz sour cream
1/2 cup sugar

To Make The Crust:. Combine in a food processor with the melted butter. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make The Filling:. Beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula. Pour filling into prepared crust. Place springform pan into a larger baking pan.

Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan. Bake at 275 for 1 1/2 hours, or until firm and lightly browned.

For The Topping:. Combine the sour cream and sugar and spread on the cheesecake. Return the cake to the oven for 5 minutes. Remove from the oven and allow to cool on a wire rack for one hour. You may run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours.

Topping Variation:
12 oz semi-sweet chocolate chips
4 tbsp unsalted butter
1/4 cup water

Place in a microwavable bowl and heat at 50 percent power for 30 seconds. Stir. Continue to beat at 10 second intervals until chocolate is barely melted. Do not over heat. Stir until smooth and pour over top of cheesecake, spread chocolate to edges Cover and refrigerate.