Peanut Butter Cup Cheesecake
Crust:
6 T melted butter
1 1/2 C graham cracker crumbs
1/4 C finely crushed chocolate sandwich-cookies crumbs
1/4 C sugar
3/4 C creamy peanut butter
Cheesecake:
3 packages (8 oz) cream cheese (warm to room temperature)
1 C Sugar
1 C Sour Cream
1 1/2 t vanilla extract
3 Large eggs lightly beaten
1 C hot fudge ice cream topping
Peanut butter cups cut in halves
Directions:
Take two pieces of aluminum foil large enough to cover the bottom and sides of a 9" springform pan.
Set aside.
Crust: Preheat over to 350 degrees F. (The recipe calls for brushing a 9-inch springform pan with melted butter). I chose to eliminate this step and lined the pan with parchment paper instead. I found this works very well and allows you to easily slide the cheesecake onto a plate. In a large mixing bowl mix the graham cracker crumbs, sandwich-cookie crumbs, sugar and melted butter. Press crumbs onto the bottom of the springform pan and 1" up the side of the pan. Bake 10 minutes or until the crust is set. Cool completely on a wire rack. In a small bowl, microwave the peanut butter on high for 30 seconds or until melted. Brush onto the bottom of the crust. ( I just poured the peanut butter onto the crust and spread it evenly over the crus with a spoon.
Cheesecake: In a large bowl, with a mixer, beat the cream cheese and sugar until smooth, about 3 minutes, scraping the sides of the bowl with a rubber spatula as needed. Beat in sour cream and vanilla. Reduce speed to low, beat in eggs until just combined. Remove 1 C batter, set aside. Pour remaining batter into prepared crust.
In a small bowl, microwave 1/4 C hot fudge topping on high for 30 seconds or until pourable; fold into reserved 1 C batter. Carefully pour chocolate filling over batter in pan and swirl with knife.
Place springform pan inside a larger pan on the oven rack, fill the larger pan with water until the water reaches halfway up the sides of the springform pan. Bake until set around the edges but slightly wobbly in the center, about 55 min. I was never happy with this method of testing the doneness of the cheesecake I use a digital thermometer. Once source that I checked said to bake until the temperature reaches 165 degrees and that worked well with my old oven, but with my new oven the 165 degrees does not work and I still haven't figured that one out. I bake the cheesecake now until the temperature reaches 175 to 180 degrees. So you will need to experiment, also I have yet to have a cheesecake bake in 55 minutes, it usually takes about 75 minutes. I start checking the temperature after the prescribed time and keep checking until it is done. Turn off the oven, remove the cheesecake from the pan of water, place the cheesecake back in the oven and let the cheesecake cool (prop the oven door open slightly) for about 2 hours, transfer to wire rack.
In a small bowl microwave the remaining 3/4 C hot fudge topping on hight for 30 seconds or until pourable. Spread over the top of the cake with an angled or offset spatula, let cool. Garnish with peanut butter cups. Cover and refrigerate at least 6 hours or until well-chilled. Remove from pan and serve. Enjoy!
