- 60 mins
- 120 mins
Ingredients
- Crust:
- 1 1/2 cups chocolate wafer cookie crums
- 4 Tbs butter melted
- Filling:
- 4 packages cream cheese softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 4 large eggs at room temperture
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 3 oz bittersweet chocolate melted
- 6 regular size peanut butter cups 1/4
Preparation
Step 1
To make the crust:
Heat oven to 350% F. Coat a 9 inch springform pan with cooking spray; tightly cover outside of pan with a double thickness of foil. Combine coolie crumbs and butter in a bowl until crumbs are evenly moistened. Press into bottom and 1/2 inch up the sides of prepared pan. Bake 10 minutes; let coll on a wire rack.
To make filling:
In a large bowl, beat cream cheese with an electric mixer on medium-high speed, until light and fluffy. Gradually beat in sugar until smooth. Reduce speed to medium and beat in eggs, 1 t a time, until just blended. Beat in sour cream and wvanilla. Remove1 1/2 cups of batter to a medium bowl; stir in chocolate. Add peanut butter to cream cheese mixture in large bowl and beat until smooth. Remove 1 3/4 cups of the peanut butter batter to meium bowl and reserve.
Spoon remaining peanut butter bater over crust in pan. Top evenly with peanut butter cups, gently pressing pieces into batter. Alternately drop reserved chocolate batter and reserves peanut butter batter on top of peanut butter cups to cover; swirl batters together eith a skewer or a knife to marbleize.
Place Cheesecake on a larger baking pan and place on oven rack. Carefully pour enough hot water into larger pan to reach 1 inch up sides of springforn pan. Bake 1 hour. or until cake barely jiggles in the center.
Remove cheesecake from water bath; remove foil. Using a thin knifem carefully cut around top edge of cake where it meets the pan to relelease. Let cool completely on wire rack. Cover and refrigerate until cold, 6 hour or overnight.
To serve, run a shape knife around edges of pan to loosen and remove side of pan.