Peanut Butter Cup Cheesecake - peanut butter

Method

• Put peanut butter sandwich cookies into food processor; cover and process until finely ground.
• Blend in melted butter and press onto bottom and up 1" of the sides of greased 9" springform pan.
• Bake cookie crust at 350 degrees for 7-9 minutes; cool on wire rack.
• In microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened.
• Spread carefully over cookie crust to within 1" of edges.
• In a large mixing bowl, beat cream cheese, sugar, and sour cream until smooth.
• Add eggs one at a time and beat on low speed just until combined.
• Stir in vanilla extract.
• Pour one cup of cream cheese batter into a bowl and set aside.
• Pour remaining cream cheese batter over peanut butter in crust.
• In microwave safe bowl, heat 1/4 cup chocolate fudge topping on HIGH for 30 seconds or until thin.
• Fold into reserved one cup of cream cheese batter.
• Carefully spoon over filling in pan and cut through filling with a knife.
• Be careful not to disturb peanut butter layer or the crust.
• Gently fold in 2/3 of chopped miniature peanut butter cup candies.
• Bake cheesecake in a hot water bath at 350 degrees for 55-65 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge of the pan to loosen, but do not remove sides.
• Cool 1 hour longer on wire rack.
• Microwave reserved hot fudge topping on HIGH for 30 seconds or until warmed.
• Spread over prepared cheesecake and garnish with remaining 1/3 chopped peanut butter cup candies.
• Refrigerate overnight.
• Remove sides of pan and serve.