---------- Recipe via Meal-Master (tm) v8.05
       Title: Reese’s Peanut Butter Cup Cheesecake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
   1 1/2 pk Graham crackers; crushed
       5 tb Butter; melted
     1/3 c  Sugar
      32 oz Cream cheese softened in
            Micro 2 mins
       1 c  Sugar
       5    Eggs/jumbo; shelled
            Warmed micro for 25 secs
     1/4 c  Cornstarch
       1 ts Vanilla
     1/2 c  Whipping cream
       8    Reese’s peanut butter cups
            Chopped into med size pcs.
   Crust:  Mix and pat into a 10 springform pan.
   Cake:  Cream the cheese until light. Add sugar and beat
   some more. Add eggs one at a time and beat after each. Mix
   in cream, vanilla & cornstarch. Stir in candy. Pour into
   crust and bake at 350 for 1 hour until outside edge is firm
   and middle is still soft. Keep a pan of water in the bottom
   of the oven). When the cake comes out of the oven, run a
   knife around the edge. Cool for several hours then top with
   more chopped Reese’s and drizzle with melted chocolate.
   Optional:  Add 1 cup chopped peanuts to the crust or even
   add 1/2 cup peanut butter to the cake (after the eggs &
   before the cream).