Recipe - Peanut Butter Cup Cheesecake From Kaitlin Young

1 9 ounce pkg chocolate cooky
wafers
4 tablespoon Butter, melted
4 8 ounce pks soft creamcheese
1 cup Sugar
4 Eggs
3 tablespoon Flour
1/3 cup Milk
1 One half teaspoon Vanilla
6 1.8 ounce pkgs peanut butter
cups (2/pkg) chopped
1 cup 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 23 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 4050
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

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip