for crust : 2 cups chocolate cookie crumbs - (more if needed)
1 cup roasted unsalted peanuts, coarsely chopped
½ cup unsalted butter, melted
4 tbsp golden brown sugar, firmly packed
1 pinch salt for filling :
4 x 8 oz packages cream cheese, at room temperature
1½ cup golden brown sugar, firmly packed
½ cup creamy peanut butter
1 tspn vanilla extract
4 large eggs
¼ cup whipping cream
2½ cups Reese's Peanut Butter Cups in ¾" pieces for topping :
1 x 12 oz bag semisweet chocolate chips
4 tbsp unsalted butter
¼ cup water
Preparation & Cooking Instructions
For Crust : Position rack in center of oven and preheat to
350°F.
Butter 9" spring form pan. Mix chocolate cookie crumbs, chopped peanuts,
melted butter, brown sugar and pinch of salt in bowl until well combined.
Press mixture evenly onto bottom and sides of pan.
Bake until set, about 8 minutes.
Set aside to cool. Reduce oven to 325°F.
For Filling : Using electric mixer, beat cream cheese and
brown sugar in large bowl until smooth.
Add peanut butter and vanilla extract and beat just until blended.
Add eggs 1 at a time, beating just until blended after each addition. Add
whipping cream and beat until smooth.
Stir in peanut butter cup pieces. Pour filling into crust.
Bake until sides of cake are set, but center still moves slightly, about
55 minutes. Cool cake in pan.
For Topping : Place all ingredients in microwave-safe bowl
and heat at 50% power for 30 seconds. Stir. Continue to heat at 10 second
intervals until chocolate is barely melted. Do Not Overheat.
Stir until smooth and pour over top of cheesecake, spreading chocolate to
edges.
