posted by Becky 12-11-100 9:01 PM
Peanut Butter Cup Cheesecake
1 (9 oz.) pkg. chocolate cookie wafers
4 tbl. Butter, melted
4 (8 oz.) pkgs. soft cream cheese
1 cup Sugar
4 Eggs
3 tbl. Flour
1/3 cup Milk
1 1/2 tsp. Vanilla
6 (1.8 oz.) pkgs. peanut butter cups (2/pkg.), chopped
1 cup Heavy cream, whipped
Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside.
In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes.
Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly.
Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center.
Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top.
Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton