*  Exported from  MasterCook Mac  *

            Peanut Butter Cup Cheesecake From Kaitlin Young

Recipe By     : <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheesecakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9      oz            chocolate cooky wafers
  4      tb            Butter, melted
 32      oz            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 cups/pkg
  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



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