Chili's Peanut Butter Cup Cheesecake
1 cup graham cracker crumbs
1/4 cup Oreo cookie crumbs (3 cookies; filling removed)
1/3 cup butter, melted
1/4 cup smooth peanut butter
3 pkgs. (8 oz. each) 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 reg. size peanut butter cup
Preheat oven to 375ºF.
In a medium bowl combine graham cracker crumbs, chocolate cookie crumbs and melted butter. Press the crumbs firmly over just the bottom of an 8-inch springform pan (or use two 9-inch pie plates). Bake 6 to 8 minutes.
When crust is cool, spread peanut butter in a circle in the center of the crust. You don't need to spread the peanut butter to the edge - leave about an inch margin all around.
Get two bowls for filings, one larger than the other. In the larger bowl, with an electric mixer, beat together the cream cheese, sour cream, sugar, eggs and vanilla until smooth. Remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. Add chocolate syrup to this mixture and combine.
Pour the large bowl of 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 oven temperature to 350ºF. Bake cheesecake for 60 to 70 minutes or until a knife inserted into the center of the cheesecake comes out clean. Remove from oven and allow to cool.
When cheesecake is completely cool, soften the fudge topping in a double boiler or microwave for about 45 seconds, then spread it out evenly over the cheesecake. Be sure to cover the entire surface.
Unwrap peanut butter cups and chop them into small chunks. Sprinkle pieces and any crumbs over the top of the cheesecake. Chill.
Slice the cake 5 times through the middle to make 10 slices.