Peanut Butter Cup Cheesecake From Kaitlin Young

1 9 oz pkg chocolate cooky

-wafers 4 tb Butter, melted

4 8 oz pks soft creamcheese

1 c Sugar

4 Eggs

3 tb Flour

1/3 c Milk

1 1/2 ts Vanilla

6 1.8 oz pkgs peanut butter

-cups (2/pkg) chopped 1 c Heavy cream, whipped

1. Preheat oven to 425F. In a food processor, grind cookies into fine

crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside. 2. In a large bowl, beat together cream cheese and sugar with an

electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes. 3. Sprinkle 4 packages of chopped peanut butter cups evenly on

bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly. 4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50

minutes longer, or until edges are set and cake jiggles only slightly in center. 5. Let cheesecake cool at room temperature, then refrigerate until

well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top. Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton