Ingredients: |
Ingredients: Crust:
1 ¼ cup graham cracker crumbs
¼ cup crushed Oreo cookies
¼ cup sugar
6 Tbsp butter, melted
¾ cup creamy peanut butter
Filling:
3 packages (8 oz) cream cheese, softened
1 cup sugar
1 cup (8 oz) sour cream
3 eggs
1 ½ tsp vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
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Directions: |
Directions:Preheat oven to 350 degrees.
In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch spring form pan.
In a microwave safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inch of edges.
In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
In a microwave-safe bowl, heat ¼ cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully spoon over filling; cut through filling with a knife to swirl.
Place pan on baking sheet. Bake at 350degrees for 55 to 65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer.
Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. |
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