REESE'S PEANUT BUTTER CUP CHEESECAKE

Reese's Peanut Butter Cup Cheesecake image

Provided by Sheila M

Number Of Ingredients 15

FOR THE CRUST
4 1/2 c crushed oreo cookies
1 c chopped roasted peanuts
1/2 c butter, melted
FOR THE FILLING
2 lb cream cheese, softened
5 eggs, at room temperature
1 1/2 c firmly packed brown sugar
1 c smooth peanut butter (not natural-style)
1/2 c whipping cream
1 tsp vanilla extract
12 reese's peanut butter cups, broken into small pieces
FOR THE TOPPING
3 ounces sour cream
1/2 cup sugar

Steps:

1. Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
2. THE CRUST:
3. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
4. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
5. THE FILLING:
6. Beat cream cheese in bowl of electric mixer until smooth.
7. Add eggs, one at a time, beating well after each addition.
8. Add sugar, peanut butter and cream; mix until smooth.
9. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
10. Pour filling into prepared crust.
11. Place springform pan into a larger baking pan.
12. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
13. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
14. THE TOPPING:
15. Combine the sour cream and sugar and spread on the cheesecake.
16. Return the cake to the oven for 5 minutes.
17. Remove from the oven and allow to cool on a wire rack for one hour.
18. You may run a knife along the edge of the cake to loosen it from the pan somewhat.
19. Refrigerate for at least 4 hours.