1-cup graham cracker crumbs
1/4-cup Oreo cookie crumbs
3 tablespoons sugar
1/3-cup butter, melted
FILLING:
1/4-cup creamy peanut butter
3 packages (8 ounces) cream cheese, softened
1-cup sour cream
1-cup sugar
1-1/2 teaspoons vanilla
1/4 cup chocolate syrup
1 cup fudge topping
4 chilled Reese's peanut butter cups
Preheat oven to 375° F. In a medium bowl, combine graham cracker crumbs, chocolate cookie crumbs, sugar and melted butter. Press the crumbs firmly over the bottom of a 9-inch springform pan. Bake 6 to 8 minutes. When the crust is cooled, spread the peanut butter in a circle in the center of the crust. Leave about an inch margin all around. In a large bowl, with an electric mixer, beat together the cream cheese, sour cream, sugar and vanilla until smooth. Remove 1 cup of cream cheese mixture and pour it into a smaller bowl. Add the chocolate syrup to this mixture and combine. Pour the large bowl of cream cheese filling into the pan and spread it evenly over the crust. Pour the chocolate filling onto the other filling and spread it out. Using the tip of a knife, swirl the chocolate into the white filling beneath it. A couple of passes should be enough. Lower the temperature to 350° F. Bake the cheesecake for 60 to 70 minutes or until knife inserted into the center comes out clean. Remove from oven and allow it to cool. When the cheesecake is completely cool, soften the fudge topping in microwave for 45 seconds. Spread it evenly over the cheesecake. Chop peanut butter cups into small chunks. Sprinkle with chunks of peanut buttercups over top.
This recipe is courtesy of "Grammy Tammy". It is Uncle Craigy's favorite. I have my cream cheese softening right now to try my hand at it! yay!
1/4-cup Oreo cookie crumbs
3 tablespoons sugar
1/3-cup butter, melted
FILLING:
1/4-cup creamy peanut butter
3 packages (8 ounces) cream cheese, softened
1-cup sour cream
1-cup sugar
1-1/2 teaspoons vanilla
1/4 cup chocolate syrup
1 cup fudge topping
4 chilled Reese's peanut butter cups
Preheat oven to 375° F. In a medium bowl, combine graham cracker crumbs, chocolate cookie crumbs, sugar and melted butter. Press the crumbs firmly over the bottom of a 9-inch springform pan. Bake 6 to 8 minutes. When the crust is cooled, spread the peanut butter in a circle in the center of the crust. Leave about an inch margin all around. In a large bowl, with an electric mixer, beat together the cream cheese, sour cream, sugar and vanilla until smooth. Remove 1 cup of cream cheese mixture and pour it into a smaller bowl. Add the chocolate syrup to this mixture and combine. Pour the large bowl of cream cheese filling into the pan and spread it evenly over the crust. Pour the chocolate filling onto the other filling and spread it out. Using the tip of a knife, swirl the chocolate into the white filling beneath it. A couple of passes should be enough. Lower the temperature to 350° F. Bake the cheesecake for 60 to 70 minutes or until knife inserted into the center comes out clean. Remove from oven and allow it to cool. When the cheesecake is completely cool, soften the fudge topping in microwave for 45 seconds. Spread it evenly over the cheesecake. Chop peanut butter cups into small chunks. Sprinkle with chunks of peanut buttercups over top.
This recipe is courtesy of "Grammy Tammy". It is Uncle Craigy's favorite. I have my cream cheese softening right now to try my hand at it! yay!
