Ruggles Reese'S Peanut Butter Cup Cheesecake

• For The Crust
• 4 1/2 cups crushed Oreo cookies
• 1 cup chopped roasted peanuts
• 1/2 cup butter, melted
• For The Filling
• 2 lbs cream cheese, softened
• 5 eggs, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 12 Reese's Peanut Butter cups, broken into small pieces
• For The Topping
• 3 ounces sour cream
• 1/2 cup sugar

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 275u0b0F 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.

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Taken from www.food.com/recipe/ruggles-reeses-peanut-butter-cup-cheesecake-114907 (may not work)