Average Rating: 4.921568TOTAL TIME: Prep: 20 min. Bake: 55 min. + chilling
YIELD: 14 servings.Ingredients
- 1-1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup Oreo cookie crumbs
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
FILLING:- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 3 large eggs, room temperature, lightly beaten
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
Instructions
- 1. In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a 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 seconds or until softened. Spread over crust to within 1 in. of edges.
- 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer.
- 4. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
- 5. Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- 6. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.
Nutrition Facts
1 slice: 574 calories, 39g fat (18g saturated fat), 106mg cholesterol, 380mg sodium, 50g carbohydrate (38g sugars, 2g fiber), 11g protein.
