Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Serving size: 10
Crust
1 cup chocolate wafer cookies, crumbled
1/2 cup roasted unsalted peanuts, coarsely chopped
1/4 cup unsalted butter, melted
2 tablespoons brown sugar, firmly packed
Pinch of salt
Filling
32 ounces cream cheese, at room temperature
1 1/2 cups brown sugar, firmly packed
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups (about 10 ounces),
cut into 3/4-inch pieces
Topping
2 cups sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Crust: Position rack in center of oven and preheat to 350 degrees F. Butter a 9-inch springform pan
with 2 3/4-inch sides.
Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl
until well combined. Press mixture evenly onto bottom and 1/2 inch up sides of pan. Bake until crust is
set, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325 degrees F.
Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add
peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until
blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup
pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55
minutes. Cool cake in pan on rack for 10 minutes.
Topping: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over
cheesecake. Return cheesecake to oven and bake for 5 minutes. Cool cheesecake in pan on rack. Run
small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. (This can be
prepared up to 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room
temperature before serving.
Reese's Peanut Butter Cups Cheesecake 271

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