-CRUST-
1 c Chocolate wafer cookies
-crumbled
1/2 c Roasted unsalted peanuts;
-coarsely chopped
1/4 c Unsalted butter, melted
2 tb Brown sugar, firmly packed
1 pn Salt
FILLING
32 oz Cream cheese at room temp
1 1/2 c Brown sugar, firmly packed
1/2 c Creamy peanut butter; do not
-use old-fashioned or
-freshly ground
1 ts Vanilla extract
4 lg Eggs
1/4 c Whipping cream
2 1/2 c Reese’s Peanut Butter Cups
-(ab. 10 oz) 3/4 inch pieces
TOPPING
2 c Sour cream
1/4 c Sugar
1 ts Vanilla extract
CRUST: Position rack in center of oven and preheat to 350~. Butter 9
inch springform pan with 2 3/4 inch sides. Mix chocolate cookie
crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt
in bowl until well combined. Press mixture evenly onto bottom and 1/2
inch up sides of pan. Bake until crust is set, about 8 min. Cool in
pan on rack. Reduce oven temperature to 325~. FILLING: Using electric
mixer, beat cream cheese and brown sugar in large bowl until smooth.
Add peanut butter and vanilla extract and beat just until blended.
Add eggs 1 at a time, beating just until blended after each addition.
Add whipping cream and beat until smooth. Stir in peanut butter cup
pieces. Pour filling into crust. Bake until sides of cake are set but
center still moves slightly, about 55 minutes. Cool cake in pan on
rack 10 min. TOPPING: Blend sour cream, sugar and vanilla extract in
medium bowl. Carefully spoon topping over cheesecake. Return
cheesecake to oven and bake for 5 minutes. Cool cheesecake in pan on
rack. Run small sharp knife around edge of cheesecake to loosen.
Cover and refrigerate overnight.(This can be prepared up to 3 days
ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at
room temperature before serving.
Yields
10 Servings