4x 8 ounce packages cream cheese, room temperature
5 eggs, room temperature
1 cup packed brown sugar
1 cup peanut butter
1/2 cup whipping cream
1 tablespoon vanilla
1 bag mini peanut butter cups
1/2 cup peanut butter
6 ounces semi-sweet chocolate
3/4 cup heavy cream
15-20 mini peanut butter cups (saved from the cheesecake ingredients)
-Preheat oven to 350°.
-Stir together Oreo crumbs and 2 tablespoons melted butter, press into the bottom of a 9″ springform pan.
-Bake for 15 minutes. Cool.
-Beat cream cheese with a mixer until smooth.
-Add eggs, one at a time, beating well between each.
-Add sugar, peanut butter, and cream; mix thoroughly.
-Stir in vanilla.
-Pour half of the mixture into the cooled crust, layer with 2 cups of mini peanut butter cups, then top with remaining cheesecake mixture.
-Bake for 1 to 1 1/2 hours. The sides of the cheesecake should be set but the middle will be a little jiggly. (it should not be runny) Cool slightly then put it into the refrigerator for at least 4 hours.
-Chop up the chocolate and melt it in a double boiler (or microwave).
-Cool slightly then add all but 1 tablespoon of cream, stir and then pour over the cool cheesecake (while still in the springform pan).
-Refrigerate for 30 minutes.
-Place peanut butter and 1 tablespoon of whipping cream in a bowl and microwave until it’s a runny consistency.
-Either place the mixture in a piping bag or using a spoon, top the cheesecake with a peanut butter swirl. Before the swirl sets, surround the outer edge of the cheesecake with the remaining mini peanut butter cups.