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Peanut Butter Cup Lover's Cheesecake Recipe

Ingredients

  • PEANUT BUTTER CRUMB CRUST
  • 1-3/4 cups REESE'S Peanut Butter Cups
  • 3 packages cream cheese
  • 1-1/2 cups sugar
  • 3 eggs
  • 1/3 cup dairy sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1/2 cup REESE'S Creamy Peanut Butter
  • Sweetened whipped cream
  • REESE'S Peanut Butter Cups

Directions

  • 1. Heat oven to 400°F. Prepare PEANUT BUTTER CRUMB CRUST. Remove wrappers from peanut butter cups. Cut each cup into about 16 pieces.
  • 2. Beat cream cheese and sugar until smooth and creamy in large bowl. Add eggs, beating well. Add sour cream and vanilla; blend thoroughly.
  • Place 2 cups batter in separate bowl; blend in melted chocolate. Pour chocolate batter into prepared pan. Add peanut butter to remaining batter; blend thoroughly. Gently stir in peanut butter cup pieces; spread over chocolate batter.
  • 3. Bake 10 minutes. Without opening oven door, reduce temperature to 350°F. Bake additional 50 to 55 minutes or until center is almost set.
  • 4. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate 6 to 8 hours or until thoroughly chilled. Just before serving, garnish with sweetened whipped cream and additional peanut butter cup pieces, if desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • PEANUT BUTTER CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) and 1/2 cup powdered sugar in medium bowl. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margarine in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and 1 inch up sides of 9-inch springform pan.
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