Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 9 oz pkg chocolate cooky -- wafers

  3. 4 tablespoons Butter -- melted

  4. 4 8 oz pks soft creamcheese

  5. 1 cup Sugar

  6. 4 Eggs

  7. 3 tablespoons Flour

  8. 1/3 cup Milk

  9. 1 1/2 teaspoons Vanilla

  10. 6 1.8 oz pkgs peanut butter -- cups (2/pkg) chopped

  11. 1 cup Heavy cream -- whipped

Instructions Jump to Ingredients ↑

  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.

  3. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes.

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

  5. 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.

  6. 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.


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