Peanut Butter Cup Cheesecake

Rich, outrageous, peanut buttery, chocolaty, cheesecake—goodness!

Not that you really need a reason to make a cheesecake like this—but this decadent dessert was made for a purpose. My youngest son has been competing with a Lego Robotics team for 2 years now. The team was promised a cheesecake after their very first competition at regionals, two years ago. They had been waiting ever since.

Celebrating at Krispy Kreme after regionals. Can you guess which son is mine?

This year, back in December, the team won the regional competition, then went on to compete at the state level. They of course mentioned the cheesecake again. We had our end-of-the-year party last week and they finally, at long last, got their cheesecake!

This cheesecake starts with a crust which includes graham crackers and oreos.

Next comes a layer of peanut butter. (Off to a good start wouldn't you say?).

Then comes your cheesecake layer.

How 'bout a bit of fudge topping…?

swirled into the cheesecake layer!

Out of the oven just waiting for another layer of fudge topping and garnished with peanut butter cups.

See all the yummy layers!

And here is the robotics team at the party. Finally—enjoying their cheesecake! The boy in the middle is mine. Did you guess that?

Peanut Butter Cup Cheesecake

Adapted from Taste of Home

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup crushed cream-filled chocolate sandwich cookies
• 4 tablespoons butter, melted
• 3/4 cup creamy peanut butter

FILLING:

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) Sour Cream
• 1-1/2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 1 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

Directions

In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and

butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.

Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.

In a microwave-safe bowl, heat peanut butter on high for 30 seconds

or until softened. Spread over crust to within 1 in. of edges.

In a large bowl, beat cream cheese and sugar until smooth. Beat in

sour cream and vanilla. Add eggs; beat on low speed just until

combined.

In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or

until thin. Carefully pour over filling; cut through with a knife to swirl.

Return pan to 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. Refrigerate

overnight. Refrigerate leftovers.

Yield: 12-14 servings.