Makeover Peanut Butter Cup Cheesecake

• 34 cup graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 34 cup creamy peanut butter
• 2 (8 ounce) packagesphiladelphia fat free cream cheese
• 1 (8 ounce) packagephiladelphia light cream cheese
• 1 cup reduced-fat sour cream
• 34 cup sugar
• 2 eggs, lightly beaten
• 1 12 teaspoons vanilla extract
• 34 cup chocolate fudge topping, divided
• 6 peanut butter cups, cut into small wedges

1. In a small bowl, combine the cracker crumbs, sugar and butter.
2. Press onto the bottom of a 9-in.
3. springform pan coated with cooking spray.
4. Place pan on a baking sheet.
5. Bake at 350 for 10 minutes.
6. Cool on a wire rack.
7. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened.
8. Spread over crust to within 1 inches of edges.
9. In a large bowl, beat the cream cheese, sour cream and sugar until smooth.
10. Add eggs; beat on low speed just until combined.
11. Stir in vanilla.
12. Pour 1 cup into a bowl; set aside.
13. Pour remaining filling over peanut butter layer.
14. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture.
15. Carefully pour over filling; cut through with a knife to swirl.
16. Return pan to baking sheet.
17. Bake for 50-60 minutes or until center is almost set.
18. Cool on a wire rack for 10 minutes.
19. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
20. Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake.
21. Garnish with peanut butter cups.
22. Refrigerate overnight.

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Taken from www.food.com/recipe/makeover-peanut-butter-cup-cheesecake-410620 (may not work)