posted by Schmitty 06-14-99 3:49 AM
Peanut Butter Chocolate Creme Cheesecake
Crust:
1 1/2 cups finely crushed creme filled chocolate sandwich cookies (about 18)
6 tablespoons sugar
3 tablespoons unsweetened cocoa
1/4 cup butter or margarine melted
Filling:
3 (8 ounce) packages cream cheese softened
1 cup creamy peanut butter
1 can Vanilla Frosting Supreme
1 1/2 cups coarsely chopped creme filled chocolate sandwich cookies (about 16)
Topping:
4 (1.6 ounce) or 8 (.6 ounce) packages chocolate covered peanut butter cups, unwrapped, broken into pieces
1/4 cup milk
1 1/2 cups frozen whipped topping thawed
3 tablespoons unsweetened cocoa
2 tablespoons sugar
Garnish - if desired:
1 chocolate covered peanut butter cup cut into 6 wedges
1 creme filled chocolate cookie, cut into 6 wedges
In blender container, food processor bowl with metal blade or large bowl, combine all crust ingredients , mix well. Press in bottom of ungreased 9 or 10 inch springform pan; set aside.
In large bowl, beat cream cheese til smooth and creamy. Add peanut butter, beat til light and fluffy.
Fold in frosting.
Pour half of batter over crust; sprinkle evenly with 1 1/2 cups chopped cookies.
Cover with remaining batter. Refrigerate 2 hours or til set.
In small microwave safe bowl, combine peanut butter cups and milk. Microwave on HIGH for 1 1/2 to 3 minutes, stirring once halfway through cooking; stir til smooth.
Pour over top of cheesecake; refrigerate 1 hour or til set. Remove sides of pan.
In large bowl, combine whipped topping, 3 tablespoons cocoa and 2 tablespoons sugar; fold to blend well.
Pipe or spoon 12 circular mounds around edge of cheesecake; top with candy and cookie wedges. Store in refrigerator. 16 Servings.
Tip - To melt peanut butter cups on stovetop, in small saucepan combine peanut butter cups and milk.
Cook and stir over low heat 2 to 3 minutes til melted and cooled.