Chocolate Peanut Butter Cup Cheesecake
  • 1-1/2 cups chocolate Teddy Grahams, crushed
  • 1/4 cup sugar
  • 5 tablespoons margarine, melted
  • 1/2 cup peanuts, blanched, finely chopped
  • Filling:
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1/2 cup semisweet chocolate chips, finely chopped
  • 1 cup chocolate fudge ice cream topping
  • 1/2 cup peanuts, blanched, coarsely chopped
  • 4 peanut butter cup candies, halved
  1. Crush the Chocolate Teddy Grahams and peanuts to fine crumbs. In a small bowl mix the peanuts, sugar, and graham crackers until well blended. Add the melted margarine and mix thoroughly with a fork. Pat the mixture onto the bottom and up 2/3 of the sides of a 9-inch springform pan. Chill 1 hour before using.
  2. Preheat oven to 350ºF. In a large bowl beat the cream cheese, eggs, sugar, and vanilla extract on high speed until smooth and satiny. Pour half into the prepared graham cracker crust. Add the finely ground chocolate chips to the remaining mixture and blend well. Pour on top of the first mixture already in the crust. Bake for 50 minutes. Remove from the oven and cool.
  3. Pour the chocolate fudge sauce over the top. Place the cut peanut butter cups on edge in the sauce spaced evenly around the cheesecake. Sprinkle with chopped peanuts. Refrigerate for 10 -12 hours before serving.