MAKEOVER PEANUT BUTTER CUP CHEESECAKE

Makeover Peanut Butter Cup Cheesecake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 13

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3/4 cup(s) graham cracker crumbs
2 tablespoon(s) sugar
2 tablespoon(s) butter, melted
3/4 cup(s) creamy peanut butter
FOR THE FILLING
2 package(s) (8 ounces each) fat-free cream cheese
1 package(s) (8 ounces) reduced-fat cream cheese
1 cup(s) (8 ounces) reduced-fat sour cream
3/4 cup(s) sugar
2 - eggs, lightly beaten
1 1/2 teaspoon(s) vanilla extract
3/4 cup(s) hot fudge ice cream topping, divided
6 - peanut butter cups, cut into small wedges

Steps:

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.