Peanut Butter Cup Cheesecake II
1/2 cup graham cracker crumbs
1/2 cup Oreo cookie crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted
3/4 cup creamy peanut butter, slightly melted (see notes)
4 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
1 cup melted semisweet chocolate chips
1 jar hot fudge topping (see notes)
8 peanut butter cups, chopped
Crust - mix crumbs, sugar and butter, press onto bottom of a 9-inch springform pan. Bake at 325ºF for 10 minutes if using a silver springform pan. (Bake at 300ºF for 10 minutes if using a dark non-stick springform pan) let cool for 10 minutes. Then pour in peanut butter and leave about 1 inch rim of crust showing on bottom of pan.
Filling - mix cream cheese, sugar, flour and vanilla with mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended. Slowly stir in melted chocolate chips until well blended. Pour over crust.
Bake at 325ºF for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300ºF if using dark pan) Run knife around rim of pan to loose cake (this will help prevent cracking) cool before removing rim of pan. Let cool for 1 hour then add topping. Pour topping over top of cheese cake until covered, then add chopped peanut butter cups. Refrigerate overnight.
Note: microwave peanut butter approximately 30 seconds) until easy to spread heat topping in microwave for 50 seconds on high.