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Peanut Butter Cup Cheesecake




6 tablespoons butter
2 C chocolate wafer cookies, crushed (one 9oz package “Famous Chocolate Wafers”)
2 3/4 blocks (8oz each…total of 22 ounces) cream cheese – softened
1 C powdered sugar
1 1/2 C heavy cream, whipped until soft peaks form
1 teaspoon vanilla
13 mini peanut butter cups (about 4 ounces) chopped fine
To garnish
12-15 peanut butter cups, chopped coarse.

How to make it


1. Melt the butter and add the crushed chocolate cookies. Mix
well until the cookies have absorbed all the butter.
2. Press into the bottom and up the sides (about an inch) of an 8-inch springform tin. Place in the refrigerator and allow to set for one hour.
3. Meanwhile, prepare the filling. First whip the cream until soft peaks form. Set aside.  Then whip the cream cheese until smooth. Add the powdered sugar and vanilla. Fold in the whipped cream and chopped peanut butter cups. When smooth, spoon evenly onto the prepared crust.
4. Refrigerate and allow to set for a further two hours to overnight. Once set, remove and top with additional peanut butter cups, chopped coarse. Serve.