Reese's Cheesecake Recipe

Once a long time ago someone (Tiffany) told me to post the cheesecake recipe I made for Levin's birthday in April. I never did, but I'm going to now because this will help me not lose it since it was just an online recipe I found and not on a website I normally use so I won't know how to go back. I don't think I can make this again until I lose at least 10 pounds.

For the Crust

4 1/2 cups crushed Oreo cookies

1 cup chopped roasted peanuts

1/2 cup butter, melted

For the Filling

2 lbs cream cheese, softened

5 eggs at room temperature

1 1/2 cups firmly packed brown sugar

1 cup smooth peanut butter (not natural style)

1/2 cup whipping cream

1 tsp vanilla extract

12 Reese's Peanut Butter cups, broken into small pieces

For the Topping

3 oz sour cream

1/2 cup sugar

** We didn't actually make this topping. We found another one somewhere to do just like a chocolate glaze on the top. It'd probably be fine with no topping.

Directions

1. Please Note, Plan Ahead -- cheesecake needs to chill for at least 4 hours

2. To Make the Crust, combine crushed Oreos and peanuts that have been ground in a food processor with the melted butter. Pat the crust mixture onto the bottom and sides of a 10" springform pan.

3. Filling: Beat cream cheese in bowl of electric mixer until smooth

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

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

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

7. Pour filling into prepared crust.

8. Place springform pan into a larger baking pan.

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

10. Bake at 275 degrees F 1 1/2 hours or until firm and lightly browned.

11. For the topping: Combine the sour cream and sugar and spread on the cheesecake. Return cake to the oven for 5 minutes.

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

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

14. Refrigerate for at least 4 hours.