Chocolate Peanut Butter Cup Cheesecake
Author/Submitted by: Glenn Witt <Glenn_Witt@bmc.com>
Chocolate / Peanut Graham Cracker Crust
Chocolate Teddy Grahams,
rolled to crumbs
blanched, finely chopped
Semisweet Chocolate Chips,
Chocolate Fudge Sauce
blanched, coarsely chopped
Peanut Butter Cup Candies,
cut in halves
Preheat oven to 350 degrees. 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. 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.
Grind 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.