Ingredients

The following ingredients have 8 Servings
  • FOR THE CRUST
  • 2 cup(s) chocolate graham cracker crumbs
  • 1/2 cup(s) roasted unsalted peanuts, crushed
  • 1/2 cup(s) unsalted butter, melted
  • 4 tablespoon(s) brown sugar, firmly packed
  • FOR THE FILLING
  • 4 package(s) cream cheese, room temperature, 8 oz each
  • 1 1/2 cup(s) brown sugar, firmly packed
  • 1/2 cup(s) creamy peanut butter
  • 1 teaspoon(s) vanilla extract
  • 4 large eggs
  • 1/4 cup(s) whipping cream
  • 1 1/2 cup(s) Reese's Peanut Butter Cups in 3/4" pieces
  • FOR THE TOPPING
  • 1 bag(s) semi-sweet chocolate chips, 12 oz
  • 4 tablespoon(s) unsalted butter
  • 1/4 cup(s) milk

Instruction

  • Preheat oven to 325.
  • For Crust: Mix chocolate graham cracker crumbs, chopped peanuts, melted butter, brown sugar and a pinch of salt in the bowl until well combined. Press mixture evenly into bottom of a medium springform pan.
  • 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 microwavable 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. Cover and refrigerate overnight.
  • Serve!