- 12
- 20 mins
- 75 mins
Ingredients
- 1-1/4 cups graham cracker
- crumbs
- 1/4 cup sugar
- 1/4 cup crushed cream-filled
- chocolate sandwich cookies
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
- 1 cup sugar
- 1 cup (8 ounces) sour cream
- 1-1/2 teaspoons vanilla extract
- 3 eggs, lightly beaten
- 1 cup hot fudge ice cream
- topping, divided
- 6 peanut butter cups, cut into
- small wedges
- FILLING.
- 3 packages (8 ounces each)
- cream cheese, softened
Preparation
Step 1
In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter.
Press onto the bottom and 1 in. 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. Coolon a wire rack. In a microwavesafe bowl. heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. 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; cut through with a knife to swirl.
Return pan to baking sheet. Bake at 350' for 55-65 minutes or until center is
almost set. Coolon 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. Garnish with peanut butter cups. Refrigerate overnight
Refrigerate leftovers.
EDITOR'S NOTE, Reduced-fat or generic brands of peanut butter are not recommended