Peanut Butter Chocolate Cheesecake

Cake:

2 cups Oreo crumbs

2 tablespoons butter, melted

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

Topping:

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.