Reese's Peanut Butter Cup Cheesecake

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This peanut butter cup is extremely decadent - perfect for Easter, the ending of Lent and a time to bring on the decadence.

Crust:

4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup Challenge Butter, melted (this may have been excessive)

Filling:

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

Crust directions:

Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.

Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

Filling directions:

Beat cream cheese in bowl of electric mixer until smooth.

Add eggs, one at a time, beating well after each addition.

Add sugar, peanut butter and cream; mix until smooth.

Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.

Pour filling into prepared crust.

Place springform pan into a larger baking pan.

Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

Topping directions:

Return the cake to the oven for 5 minutes.

Remove from the oven and allow to cool on a wire rack for one hour.

You may run a knife along the edge of the cake to loosen it from the pan somewhat.

Refrigerate for at least 4 hours.

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Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy "show" or "episode," I am just me. A down to Earth, local girl who always keeps it real.

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