Reese's Cheesecake

For The Crust  Note:  I use graham crackers instead of Oreo cookies as I am not a big fan of that crust.

• 4 ½ cups crushed Oreo cookies
• 1 cup chopped roasted peanuts
• ½ cup butter , melted

For The Filling

• 2 lbs cream cheese , softened
• 5 eggs , at room temperature
• 1 ½ cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• ½ cup whipping cream
• 1 teaspoon vanilla extract
• 12 Reese's Peanut Butter cups , broken into small pieces

For The Topping

• 3 ounces sour cream
• ½ cup sugar

Directions:

1. Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
2. To Make The Crust:.
3. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
4. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
5. To Make The Filling:.
6. Beat cream cheese in bowl of electric mixer until smooth.
7. Add eggs, one at a time, beating well after each addition.
8. 8\Add sugar, peanut butter and cream; mix until smooth.
9. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
10. Pour filling into prepared crust.
11. Place springform pan into a larger baking pan
 
12.  
    Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan
13.  
    Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
14.  
    For The Topping:.
15.  
    Combine the sour cream and sugar and spread on the cheesecake.
16.  
    Return the cake to the oven for 5 minutes.
17. Remove from the oven and allow to cool on a wire rack for one hour.
18.  
    You may run a knife along the edge of the cake to loosen it from the pan somewhat.
19. Refrigerate for at least 4 hours.
20.  

Read more: http://www.food.com/recipe/ruggles-reeses-peanut-butter-cup-cheesecake-114907#ixzz1le91nNAY
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