*  Exported from  MasterCook Mac  *
 
              Peanut Butter Cup Cheesecake From Kaitlin Young
 
 Recipe By     : <arlenes@holly.ColoState.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    9      oz            chocolate cooky wafers
    4      tb            Butter, melted
   32      oz            soft creamcheese
    1      c             Sugar
    4                    Eggs
    3      tb            Flour
      1/3  c             Milk
    1 1/2  ts            Vanilla
    6                    1.8 oz pkgs peanut butter cups (2 cups/pkg
    1      c             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 2-3 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 40-50
   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
 
                    
 
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