REESES CHOCOLATE PEANUT BUTTER CUP CHEESECAKE
Steps:
- Preheat oven to 325º F and bring a kettle of water to a boil. Set aside. Using at least 2 layers of aluminum foil, tightly wrap a 9-inch, springform pan so water does not leak in during water bath. In a food processor (or by hand, using a rolling pin), pulse sandwich cookies and salt until they form fine crumbs. Drizzle in melted butter. Mixture should be the consistency of wet sand. Press crust mixture into the bottom of pan and bake for 10 minutes. Let cool completely. Optional: press chocolate chips into the crust. In a mixer, beat cream cheese until smooth. Then, one at a time, add in eggs, making sure to scrape down the sides of the bowl so everything gets mixed evenly. Add in peanut butter, sugar, cream and vanilla extract. Mix until everything is incorporated. Pour mixture into springform cake pan and place pan in a larger roasting pan. Pour about 1 inch of hot water around cheesecake and bake for 70-80 minutes, or until just set. Turn off heat and leave cake in oven to cool for at least 1 hour. Remove from oven and refrigerate for 4-6 hours, or overnight. Take cake out of oven, run knife around the edge of the cake and release springform. Set base on a serving plate. For the topping: heat the heavy cream in a medium saucepan over medium heat. Remove from heat cream boils and stir in chocolate chips. Stir until completely smooth, then pour mixture over the cheesecake. Take peanut butter cups and stick them in along the edge of the cake. Serve immediately or refrigerate.
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