1-1/4 cup crushed graham cracker crumbs              

cup crushed Oreos      

cup sugar                                                            

6 tbsp melted butter

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 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.