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Peanut Buttercup Cheesecake




Source of Recipe


unknown


List of Ingredients




1- cup graham cracker crumbs
¼- cup Oreo chocolate cookie crumbs (3 cookies with
filling removed)
1/3 -cup butter, melted
¼-cup smooth peanut butter (not chunky)
3 8-ounce packages cream cheese, softened
3 eggs
1-cup sour cream
1-cup sugar
1 ½-teaspoono vanilla
¼- cup chocolate syrup
1-cup fudge topping
4-chilled regular-size Reese's peanut butter cups (not
bite-size)


Recipe



1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the graham cracker crumbs,
chocolate cookie crumbs, and melted butter.
3. Press the crumbs firmly over just the bottom of an
8-inch spring form pan. Bake for 6 to 8 minutes.
4. When the crust is cool, spread the peanut butter in
a circle in the center of the crust (You may soften
the peanut butter for 30 seconds in the microwave to
make it easier to spread). You don't need to spread
the peanut butter to the edge-leave about an inch
margin all around.
5. You'll need two separate bowls for the two
fillings, one larger than the other. In the larger
bowl, with an electric mixer, beat together the cream
cheese, eggs, sour cream sugar, and vanilla until
smooth.
6. Remove 1 cup of the cream cheese mixture and pour
it into the smaller bowl. Add the chocolate syrup to
this mixture and combine.
7. Pour the large bowl of filling into the pan and
spread it evenly over the crust.
8. Pour the chocolate filling onto the other filling
and spread it out. Using the tip of a knife, swirl the
chocolate into the white filling beneath it. A couple
of passes should be enough.
9. Lower the oven temperature to 350 degrees F. Bake
the cheesecake for 70 to 80 minutes or until it
becomes firm in the center Remove from the oven and
allow it to cool.
10. When the cheesecake is completely cool, soften the
fudge topping in a double boiler or the microwave for
about 45 seconds, then spread it out evenly over the
cheesecake. Be sure to cover the entire surface of the
filling.
11. Unwrap the peanut butter cups and chop them into
small chunks.
12. Sprinkle the peanut butter cup pieces and any
crumbs over the top of the cheesecake. Chill.
13. Slice the cake 5 times through the middle to make
10 slices.