A photo of this was on the cover of my newest Taste of Home magazine... it looked so good I just had to try it.... it's cooling, I'll let ya'll know how it tastes later on. :-)
Crust
1 1/4 cups graham cracker crumbs
1/4 cup crushed oreos
1/4 cup sugar
6 tablespoons melted butter
3/4 cup creamy peanut butter
Filling
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
1 1/2 tsp. vanilla
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and up 1 inch on the side of a 9 inch springform pan. Place on a baking sheet. Bake at 350 for 7-9 minutes or until set. Cool on wire rack. In a microwave safe bowl, heat peanut butter on high for 30 seconds or until softenened. 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 1/4 cup fudge topping on high for 30 seconds or utnil thin: fold into reserved cream cheese mixture. Carefully spoon over filling; cut through with a knife to swirl.
Place pan on a baking sheet. Bake at 350 for 55-65 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 1 hour longer.
Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refridgerate overnight.
This message was edited Dec 3, 2005 6:59 PM
