Peanut butter cup cheesecake

12 servings

Ingredients

Quantity Ingredient
1 pack 9 oz. chocolate water cookie
4 tablespoons Butter; melted
4 packs 8 oz. packages cream cheese;
Softened
3 tablespoons Flour
1 cup Sugar
⅓ cup Milk
4 Eggs
1½ teaspoon Vanilla extract
6 packs 1.8 oz. peanut butter cups
(2 per pkg.),chopped
1 cup Heavy cream, whipped

Directions

1. Preheat oven to 425 degrees. 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 sides of a 9-inch springform pan. 2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy, and smooth, 2 to 3 minutes. Beat in eggs, one at at 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 over bottom of chocolate crust.

Carefully pour cheesecake mixture over all; spread evenly. 4. Bake 15 minutes. Reduce oven temperature to 250 degrees and bake 40 to 50 minutes longer, or until edges are set and cake jiggles only slightly in center. 5. Let cheesecake cool to room temperature, then refrigerate until well chilled, 6 hours or overnight. Run a knife around edge of pan to loosen cake and remove springform side of pan.

Shortly before serving, garnish with whipped cream and sprinkle remaining 2 packages chopped peanut butter cups on top. Note: Cheesecake are difficult to ruin. And if the top of your cake does by chance look like the Grand Canyon, simply cover it with whipped cream and garnish with one of the ingredients (and in this case, chopped-up candy bars), or nuts, that are used in the cake. From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C

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