*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cheesecakes                      Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Chocolate wafer cookies
      1/2   c            Roasted unsalted peanuts
                         -coarsely chopped
      1/4   c            Unsalted butter, melted
    2       tb           Brown sugar, firmly packed
    1       pn           Salt
   32       oz           Cream cheese at room temp
    1 1/2   c            Brown sugar, firmly packed
      1/2   c            Creamy peanut butter -- do not
                         -use old-fashioned or
                         -freshly ground
    1       t            Vanilla extract
    4       lg           Eggs
      1/4   c            Whipping cream
    2 1/2   c            Reese’s Peanut Butter Cups
                         -(ab. 10 oz) 3/4 inch pieces
    2       c            Sour cream
      1/4   c            Sugar
    1       t            Vanilla extract
   CRUST: Position rack in center of oven and preheat to
   350~. Butter 9 inch springform pan with 2 3/4 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 1/2 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.
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