PEANUT BUTTER CUP CHEESE CAKE
1-1/4 cup crushed graham cracker crumbs
¼ cup crushed Oreos
¼ cup sugar
6 tbsp melted butter
¾ cup creamy or chunky peanut butter
3 pkgs. (8 ounces each) cream cheese
1 cup of sugar
1 cup (8 ounces) sour cream
3 lightly beaten eggs
1-1/2 tsp vanilla extract
1 cup hot fudge ice cream topping (divided)
6 peanut butter cups cut into wedges
Preheat oven to 350 degrees
In a bowl combine graham crumbs, cookie crumbs sugar and butter.
Press onto the bottom and sides of 9 inch spring form cake pan (using a ramekin makes this easier).
Place on a baking sheet and bake at 350 degrees for 7-9 minutes or until set.
Cool on wire rack.
In a microwave safe dish heat peanut butter on high for about 30 seconds or until softened.
Spread over bottom of crust to within 1 inch of edges.
In a large mixing bowl beat cream cheese, sugar, and sour cream until smooth.
Add eggs; beat on low speed just until combined. Stir in vanilla.
Pour 1 cup into a bowl and set aside. Pour remaining filling into the pan over the peanut butter layer.
In a microwave safe dish, heat ¼ cup fudge topping on high for 30 seconds or until thin; fold into the reserved filling.
Carefully spoon over filling; cut through filling with knife to create swirls.
Place cake pan on baking sheet. Bake at 350 degrees for 55-65 minutes or until center is almost set.
Cool on wire rack for 10 minutes.
Carefully run knife around the edges of the pan to loosen the cake. Cool for 1 hour longer. Garnish with the remaining melted fudge over the top of the cheesecake and add the peanut butter cup wedges.
Refrigerate over night. Remove sides of pan.
*if you can not refrigerate overnight, put cake in the freezer for 1 hour and then refrigerate for at least 4 hours.