Peanut Butter Cup Cheesecake From Kaitlin Young

Ingredients & Directions


1 9 oz pkg chocolate cooky 3 tb Flour
-wafers 1/3 c Milk
4 tb Butter, melted 1 1/2 ts Vanilla
4 8 oz pks soft creamcheese 6 1.8 oz pkgs peanut butter
1 c Sugar -cups (2/pkg) chopped
4 Eggs 1 c Heavy cream, whipped

1. Preheat oven to 425F. In a food processor, grind cookies into fine
crumbs. Add melted butter and process until well mixed. Press crumb
mixture into bottom and two thirds up the sides of a 9″ spring- form
pan. Set aside.

2. In a large bowl, beat together cream cheese and sugar with an
electric mixer on medium speed until light, fluffy and smooth 2-3
min. Beat in eggs, one at a time, beating well after each addition.
Beat in flour, milk and vanilla. Beat until well blended and smooth,
about 4 minutes.

3. Sprinkle 4 packages of chopped peanut butter cups evenly on
bottom of chocolate crust. Carefully pour cheesecake mixture over
all; spread evenly.

4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50
minutes longer, or until edges are set and cake jiggles only slightly
in center.

5. Let cheesecake cool at room temperature, then refrigerate until
well chilled, about 6 hours or overnight. Run a knife around the pan
edge to loosen cake, and remove. Shortly before serving garnish with
whipped cream and sprinkle two remaining packages chopped peanut
butter cups on top.


Yields
12 servings

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