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Reese's Peanutbutter Cup Cheesecake

List of Ingredients




9 oz chocolate cooky wafers
4 tb Butter, melted
32 oz soft creamcheese
1 c Sugar
4 Eggs
3 tb Flour
1/3 c Milk
1 1/2 ts Vanilla
6 1.8 oz pkgs peanut butter cups (2 cups/pkg
1 c Heavy cream, whipped

1. Preheat oven to 425F. 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- form pan. 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 min. 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.



Recipe