Recipe - Reeses Peanut Butter Cups Cheesecake

CRUST
1 cup Chocolate wafer cookies
crumbled
One half cup Roasted unsalted peanuts;
coarsely chopped
One fourth cup Unsalted butter, melted
2 tablespoon Brown sugar, firmly packed
1 pn Salt

FILLING
32 ounce Cream cheese at room temp
1 One half cup Brown sugar, firmly packed
One half cup Creamy peanut butter; do not
use oldfashioned or
freshly ground
1 teaspoon Vanilla extract
4 lg Eggs
One fourth cup Whipping cream
2 One half cup Reese's Peanut Butter Cups
(ab. 10 oz) Three fourths inch pieces

TOPPING
2 cup Sour cream
One fourth cup Sugar
1 teaspoon Vanilla extract

CRUST: Position rack in center of oven and preheat to 350~. Butter 9 inch
springform pan with 2 Three fourths inch sides. Mix chocolate cookie crumbs, chopped
peanuts, melted butter, brown sugar and pinch of salt in bowl until well
combined. Press mixture evenly onto bottom and One half inch up sides of pan.
Bake until crust is set, about 8 min. Cool in pan on rack. Reduce oven
temperature to 325~. FILLING: Using electric mixer, beat cream cheese and
brown sugar in large bowl until smooth. Add peanut butter and vanilla
extract and beat just until blended. Add eggs 1 at a time, beating just
until blended after each addition. Add whipping cream and beat until
smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake
until sides of cake are set but center still moves slightly, about 55
minutes. Cool cake in pan on rack 10 min. TOPPING: Blend sour cream, sugar
and vanilla extract in medium bowl. Carefully spoon topping over
cheesecake. Return cheesecake to oven and bake for 5 minutes. Cool
cheesecake in pan on rack. Run small sharp knife around edge of cheesecake
to loosen. Cover and refrigerate overnight.(This can be prepared up to 3
days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at
room temperature before serving.
On MON, 3 MAY 93 1611 CST