—–CRUST—– 1 c Chocolate wafer cookies
-crumbled 1/2 c Roasted unsalted peanuts
-coarsely chopped 1/4 c Unsalted butter, melted
2 tb Brown sugar, firmly packed
1 pn Salt
—–FILLING—– 32 oz Cream cheese at room temp
1 1/2 c Brown sugar, firmly packed
1/2 c Creamy peanut butter — do not
-use old-fashioned or -freshly ground 1 t Vanilla extract
4 lg Eggs
1/4 c Whipping cream
2 1/2 c Reese’s Peanut Butter Cups
-(ab. 10 oz) 3/4 inch pieces —–TOPPING—– 2 c Sour cream
1/4 c Sugar
1 t Vanilla extract
CRUST: Position rack in center of oven and preheat to 350~. Butter 9 inch springform pan with 2 3/4 inch
sides. Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and 1/2 inch up sides of pan. Bake until crust is set, about 8 min. Cool in pan on rack. Reduce oven temperature to 325~. FILLING: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack 10 min. TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake for 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight.(This can be prepared up to 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.