Shannon's Peanut Butter Cup Cheese Cake
FOR THE CRUST
4 1/2 c
crushed oreo cookies
chopped, roasted peanuts
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FOR THE FILING
cream cheese, softened
eggs,at room temperature
1 1/2 c
firmly packed brown sugar
smooth peanut butter ( not natural style)
pure vanilla extract
reese's peanut butter cups , broken into small pieces
FOR THE TOPPING
reese's peanut butter cups, broke in half and sprinkled on top after cake has been chilled.
1 1/2 c
chocolate syrup, for drizzling over top.
1Please note **** Plan ahead , Cheesecake needs to chill for at least 4 hours.
2To Make the crust: 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.
3To Make The Filling;
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 larger pan so that the water comes 1 inch up the sides of the spring form pan.
Bake at 275*F for 1-1/2 hours, or until firm and lightly browned.
4For The Topping:
Combine the sour cream and sugar and spread on the cheesecake.
Return the cake to oven for 5 minutes.
Remove from the oven and allow to cool on 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.
Add Halfed Reese Peanut Butter cups and Chocolate syrup just before serving.