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