Ruggles Reese's Peanut Butter Cup Cheesecake

Total Time: 2 hrs 15 mins Preparation Time: 40 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 10
• 4 1/2 cups crushed oreo cookies
• 1 cup chopped roasted peanuts
• 1/2 cup butter, melted
• 2 lbs cream cheese, softened
• 5 eggs, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 12 reese's peanut butter cups, broken into small pieces
• 3 ounces sour cream
• 1/2 cup sugar

Recipe

• 1 please note****plan ahead--cheesecake needs to chill for at least 4 hours.
• 2 to make the crust:.
• 3 combine crushed oreo cookies and peanuts that have been ground in a food processor with the melted butter.
• 4 pat the crust mixture onto bottom and sides of a 10-inch springform pan.
• 5 to make the filling:.
• 6 beat cream cheese in bowl of electric mixer until smooth.
• 7 add eggs, one at a time, beating well after each addition.
• 8 add sugar, peanut butter and cream; mix until smooth.
• 9 stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
• 10 pour filling into prepared crust.
• 11 place springform pan into a larger baking pan.
• 12 pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
• 13 bake at 275°f 1-1/2 hours, or until firm and lightly browned.
• 14 for the topping:.
• 15 combine the sour cream and sugar and spread on the cheesecake.
• 16 return the cake to the oven for 5 minutes.
• 17 remove from the oven and allow to cool on a wire rack for one hour.
• 18 you may run a knife along the edge of the cake to loosen it from the pan somewhat.
• 19 refrigerate for at least 4 hours.