Reese's Peanut Butter Cup Cheesecake

By JimnShel1

Ingredients

• For The Crust
• 4 1/2 cups crushed Oreo cookies
• 1 cup chopped roasted peanuts
• 1/2 cup butter, melted
• For The Filling
• 2 lbs cream cheese, softened
• 5 eggs, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 2/3 cup Reese's Peanut Butter cups, broken into small pieces
• For The Topping
• 3 ounces sour cream
• 1/2 cup sugar

Preparation

Step 1

To Make The Crust, combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make The Filling, beat cream cheese in bowl of electric mixer until smooth.

Add eggs, one at a time, beating well after each addition.

Add sugar, peanut butter and cream; mix until smooth.

Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.

Pour filling into prepared crust.

Place springform pan into a larger baking pan.

Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping, combine the sour cream and sugar and spread on the cheesecake. Return the cake to the oven for 5 minutes.

Remove from the oven and allow to cool on a wire rack for one hour.

You may run a knife along the edge of the cake to loosen it from the pan somewhat.

Refrigerate for at least 4 hours.