Mmm D'Licious: Peanut Butter Cup Cheesecake

yes...I really did just say that. It's all the chocolately, peanut-buttery, cheesecakey goodness (on an oreo-peanut crust) that it sounds like it would be.

I adapted this recipe here, making only a couple changes, and honestly, if you are lover of Reese's like my hubby is, this is a must try.  It's slightly labor intensive, or maybe it just took me forever because projects {baked or otherwise} rarely ever have my undivided attention with two little ones running around, but it did seem to take a while to make.  Also I would suggest making it the day before so it can set in the refrigerator overnight.  The recipe says at least 4 hours, but it was better the next day. Ok. That's my two cents on the matter...now down to business:


For The Crust
4 1/2 cups crushed Oreo cookies (translation: 1 whole box) Oh and I used Trader Joe's Joe Joe vanilla bean cookies...so good.)
1 cup chopped roasted peanuts
1/2 cup butter, melted

For The Filling
2 lbs cream cheese , softened- as in- let it sit out for an hour or two...this step is paramount in having your cheesecake turn out....trust me.
5 eggs , at room temperature (let them sit out and keep your cream cheese company)
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style Helllooo Jif!)
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups , broken into small pieces

For The Topping 
(I used the recipe from this cheesecake)
16 oz sour cream
3-6 Tbs sugar
1tsp vanilla



Directions:


To Make The Crust:.
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.


To Make The Filling:
Beat cream cheese in bowl of electric mixer until smooth.


Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.


Bake at 275°F 1-1/2 hours, or until firm and lightly browned.


For The Topping:
Combine the sour cream, sugar, and vanilla and spread on the cheesecake.
Return the cake to the oven for 5 minutes.
Remove from the oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan somewhat.
Refrigerate for at least 4 hours or overnight for best results.


Before Serving:
Chop the reese's Cups ( I used a bag of the miniatures)

 Place on the top of cheesecake
Drizzle chocolate sauce over the top. (I used Torani Chocolate Sauce)

Then try to eat a whole piece. I dare you. 


Enjoy!!