Peanut Butter Cup Cheesecake

• 1 (9 oz) package chocolate cookie wafers
• 4 tablespoons butter, melted
• 4  (8 oz) packages soft cream cheese
• 1 cup sugar
• 4  eggs
• 3 tablespoons flour
• 1/3 cup milk
• 1 1/2 teaspoon vanilla
• 6 (1.8 oz) packages peanut butter-cups (2 full packages) chopped
• 1 cup heavy cream, whipped

Method

Preheat oven to 425°F.

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.

In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, about 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, but do not overbeat.   Overbeating incorporates too much air which leads to deflation after the cheesecake is cooked..

Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all.  Be sure to spread evenly.

Bake 15 minutes in preheated oven. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center.

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.

Adapted from 365 Great Chocolate Dessert Recipes by Natalie Haughton

Serves: 12

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