REESES PEANUT BUTTER CUP CHEESECAKE

For The Crust 4 1/2 cups crushed Oreo cookies 1 cup chopped roasted peanuts 1/2 cup butter, melted For The Filling 2 lbs cream cheese, softened 5 eggs, at room temperature 1 1/2 cups firmly packed brown sugar 1 cup smooth peanut butter (not natural-style) 1/2 cup whipping cream 1 teaspoon vanilla extract 12 Reese's Peanut Butter cups, broken into small pieces

For The Topping 5 ounces milk chocolate chips 1/4 c. sour cream Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours. To Make The Crust:. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter. Pat the crust mixture onto bottom and sides of a 10-inch springform pan. To Make The Filling:. Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula. Pour filling into prepared crust. Place springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.' Remove from oven and allow to cool on a wire rack for one hour you may run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours (overnight is your best bet) For The Topping:. In a saucepan over low heat, melt the chocolate and sour cream, stirring constantly. Spread over cheesecake and return it to the refrigerator to set up.