Ingredients

Instructions

  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.