Peanut Butter Cup Cheesecake
As soon as i saw this on the cover of taste of home, i knew i had to make it. it is fabulous! it is best if made the day before serving.
Steps
In a bowl , combine cracker crumbs , cookie crumbs , sugar and butter press on the bottom and 1 inch up the sides of a greased 9 inch springform pan.
Bake at 350 for 7-9 minutes.
Cool on a wire rack.
In a microwave safe bowl , heat peanut butter on high for 30 seconds or until softened.
Spread carefully over crust to within 1 inch of edges.
In a large mixing bowl , beat cream cheese , sugar and sour cream until smooth.
Add eggs and beat on low speed just until combined.
Stir in vanilla.
Pour one cup of cream cheese batter into a bowl and set aside.
Pour remaining filling over peanut butter in crust.
In a microwave safe bowl , heat 1 / 4 cup hot fudge topping on high for 30 seconds or until thin.
Fold into reserved cream cheese batter.
Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust.
Bake at 350 for 55-65 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Car.
Ingredients
graham cracker crumbs, oreo cookies, sugar, butter, creamy peanut butter, cream cheese, sour cream, eggs, vanilla, chocolate fudge topping, peanut butter cups