Peanut Butter Cup Cheesecake
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Ingredients
| 9 oz. | chocolate wafers, crushed | | 4 tbsp. | butter, melted | | 2 lbs. | soft cream cheese | | 1 cup | sugar | | 4 | eggs | | 3 tbsp. | all-purpose flour | | 1/3 cup | milk | | 1-1/2 tsp. | vanilla | | 6 pkg. (1-3/4 oz. each) | peanut butter cups | | 1 cup | heavy cream, whipped |
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Instructions
1. Preheat oven to 425°F. 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- formpan. 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 minutes. 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.
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