9 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 0 Rating Star 1
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Ingredients

Directions

  • Preheat oven to 350°F. For crust, in a medium bowl combine crushed cookies and melted butter. Press mixture onto the bottom and about 1 1/2 inches up the sides of a 9-inch springform pan that has a removable bottom. Bake for 8 minutes. Cool on a wire rack.

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  • In a small saucepan cook chocolate and whipping cream over medium-low heat until chocolate is melted and mixture is smooth, stirring frequently. Pour 1 1/2 cups of the chocolate mixture into the crust-lined pan, spreading evenly. Chill in the freezer for 10 minutes.

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  • In a large mixing bowl beat cream cheese and peanut butter with an electric mixer on medium to high speed until smooth. Beat in brown sugar until combined. Add eggs; beat just until combined. Stir in vanilla. Pour cream cheese mixture over chocolate layer in pan, spreading evenly.

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  • Bake about 45 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 30 minutes. Remove sides of pan; cool cheesecake completely on rack.

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  • Spread the remaining chocolate mixture over top of cheesecake. Top with peanut butter cups. Cover and chill for at least 4 hours before serving.

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Nutrition Facts

746 calories, 53 g fat (27 g saturated fat, 3 g polyunsaturated fat, 14 g monounsaturated fat), 146 mg cholesterol, 397 mg sodium, 64 g carbohydrates, 3 g fiber, 52 g sugar, 12 g protein.

Reviews (1)

9 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 0 Rating Star 1
12/18/2013
Waaaaaay too sweet. This was just too much, too rich. Everyone could only handle one bite.