Peanut Butter Cup Cheesecake

---CRUST

--- 1 c Choc. wafer cookie crumbs

2 1/2 oz Roasted unsalted peanuts

-- coarsely chopped 1/4 c Unsalted butter; melted

2 tb Golden brown sugar

-- firmly packed 1 pn Salt

--FILLING

-- 24 oz Cream cheese; room temp.

1 1/2 c Golden brown sugar

-- firmly packed 1/2 c Creamy peanut butter

-- do not use freshly-ground 1 ts Vanilla extract

4 lg Eggs

1/4 c Whipping cream

10 oz Reese's Peanut Butter Cups

-- cut into 3/4-inch pieces

--TOPPING

-- 2 c Sour cream

1/4 c Sugar

1 ts Vanilla extract

FOR CRUST: Position rack in center of oven and preheat to 350 F. Butter 9-inch-diameter springform pan with 2-3/4-inch-high sides. Mix chocolate

cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and 1/2-inch up sides of pan. Bake until crust is set, about 8 minutes. Cool

in pan on rack. Reduce oven temperature to 325 degrees F. FOR FILLING: Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack 10 minutes. FOR TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving. * Source: Bon Appetit, June 1993 * Typed for you by Karen Mintzias