Makeover Peanut Butter Cup Cheesecake

By Cheryl-4

No one will evr guess this rich, firmer-textured cheesecake has been lightened up. We promise.

Ingredients

• Filling:
• 3/4 cup graham cracker crumbs
• 2 Tbsp. sugar
• 2 Tbsp. butter, melted
• 3/4 cup creamy peanut butter
• 2 pkg. (8oz. each) fat-free cream cheese
• 1 pkg. (8oz.) reduced-fat cream cheese
• 1 cup (8oz.) reduced-fat sour cream
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1-1/2 tsp. vanilla extract
• 3/4 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

Preparation

Step 1

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.

Place pan on a baking sheet. Bake at 350 degrees for 10 minutes. Cool on a wire rack. In a microwave-safe 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 the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave- safe bowl, 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 ot swirl

Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rac for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer

Microwave reamaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.