• CRUST:
• 1 1/4 Cups Graham Cracker Crumbs
• 1/4 Cup crushed Oreos
• 1/4 Cup Sugar
• 6 Tbsp. Butter, melted
• 3/4 Cup Creamy Peanut Butter
• FILLING:
• 3 Pkgs. (8 oz, each)Cream Cheese, Softened
• 1 Cup Sugar
• 1 Cup Sour Cream
• 3 Eggs, Lightly Beaten
• 1 1/2 Tsp. Vanilla Ext.
• 1 Cup Hot Fudge, Divided
• Peanut Butter Cups

1. In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press mixture into bottom and up sides of a lightly greased 9-in springform pan. Place on a baking sheet.
2. Bake at 350` for 7-9 minutes or until set. Cool on a wire rack. In a microwave safe Bowl, heat peanut butter on high for 30 secs or until softened. Spread over crust to within 1 inch of edges.
3. In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth, add eggs; Beat on low speed until just combines. Stir in vanilla. Pour 1 cup into a bowl, heat 1/4 cup fudge topping on high for 30 secs or until thin. Fold into reserved cream cheese mixture. Carefully Pour over filling; cut through with a knife to swirl.
4. Place pan on a baking sheet. Bake at 350` for 50-60 minutes or until middle is set and only slightly jiggly. Carefully run a knife around edge of pan to loosen; Cool for 1 hour.
5. Microwave remaining fudge if desired for 30 secs or until warmed; spread over cheesecake. Garnish with wedged peanut butter cups. Refrigerate overnight. Remove sides of pan.

This is my husband's favorite Cheesecake- He is a big fan of Peanut Butter, so this is one that he asks for almost every year for his birthday in lieu of a traditional cake!