Reese's Peanut Butter Cup Cheesecake
FOR THE CRUST
crushed oreo cookies
chopped roasted peanuts
FOR THE FILLING
cream cheese, softened
eggs, at room temperature
firmly packed brown sugar
smooth peanut butter (not natural-style)
reese's peanut butter cups, broken into small pieces
FOR THE TOPPING
Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
Combine the sour cream and sugar and spread on the cheesecake.
Return the cake to the oven for 5 minutes.
Remove from the oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan somewhat.
Refrigerate for at least 4 hours.