-CRUST-
1 c Choc. wafer cookie crumbs
2 1/2 oz Roasted unsalted peanuts
— coarsely chopped
1/4 c Unsalted butter; melted
2 tb Golden brown sugar
— firmly packed
1 pn Salt
FILLING
24 oz Cream cheese; room temp.
1 1/2 c Golden brown sugar
— firmly packed
1/2 c Creamy peanut butter
— do not use freshly-ground
1 ts Vanilla extract
4 lg Eggs
1/4 c Whipping cream
10 oz Reese’s Peanut Butter Cups
— cut into 3/4-inch pieces
TOPPING
2 c Sour cream
1/4 c Sugar
1 ts Vanilla extract
FOR CRUST: Position rack in center of oven and preheat to 350 F.
Butter 9-inch-diameter springform pan with 2-3/4-inch-high 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 minutes. Cool in pan on rack. Reduce oven temperature to 325
degrees F.
FOR FILLING: Using electric mixer, beat room temperature 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
minutes.
FOR TOPPING: Blend sour cream, sugar and vanilla extract in medium
bowl. Carefully spoon topping over cheesecake. Return cheesecake to
oven and bake 5 minutes.
Cool cheesecake in pan on rack. Run small sharp knife around edge of
cheesecake to loosen. Cover and refrigerate overnight. (Can be
prepared 3 days ahead. Keep refrigerated.) Release pan sides. Let
stand 20 minutes at room temperature before serving.
*
Yields
10 Servings