First things first... IF YOU ARE PLANNING ON MAKING THIS CHEESECAKE AND SERVING IT TONIGHT YOU CAN'T!!!! Cheesecake has to set in the fridge overnight.
As you know I'm on a diet so I have been searching for a good excuse to make something delicious to share! A few weeks ago was my friend Taylor's Birthday and I jumped at the chance to make him a birthday dessert. He asked for "cheese cake or pumpkin pie is good stuff or peanut butter cake." So... a peanut butter cup cheese cake seemed perfect! I found this fabulous recipe on www.tasteofhome.com.
1 1/4 Cups graham cracker crumbs
1/4 Cup sugar
1/4 Cup crushed Oreo cookies
6 Tablespoons butter, melted
3/4 Cup creamy peanut butter
3 Packages (8 ounces) cream cheese, softenend
1 Cup sugar
1 Cup (8 ounces) sour cream
1 1/2 Teaspoons vanilla extract (Bet you wish you had those odd size measuring spoons!)
3 Eggs, lightly beaten
1 Cup hot fudge ice cream topping
6 Peanut butter cups
12 - 14 servings
In a large bowl, combine the graham cracker crumbs, sugar, cookie crumbs and butter. Press in to the bottom and 1 inch up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Let Cool.
In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inch of edges.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling. Swirl toppings... hopefully you can do a better job than I did.
Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Sometimes it is difficult to tell if your cheesecake is set... click here to see a few tips on how to tell if your cheesecake is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Chop peanut butter cups into 4ths and garnish the cheesecake. Refrigerate overnight and refrigerate leftovers.
Look at that crust! Nom Nom Nom! Enjoy!