Peanut Butter Cheesecake

• 12 oz cream cheese (room temp)
• 1/2 cup sugar
• 1/3 stick sweet cream butter (room temp)
• 1 cup creamy peanut butter
• 1 pre-made oreo pie crust
• 1 packages cool whip
• 1 packages mini Reeses peanut butter cups (cut in half)
• 1 1/2 tbsp vanilla extract

1. Cream together butter, cream cheese, sugar, and vanilla extract using an electric hand mixer until smooth.
2. Add in peanut butter, a couple teaspoons at a time, making sure to scrape from the sides.
3. Scoop in about half the cool whip, scraping the sides of the bowl and mix carefully.
4. Fold in 2/3rds of the candy pieces, carefully, with a rubber spatula, as to not crush it in the process.
5. Scoop into pie crust and smooth.
6. Spread remaining cool whip on the mix and top with remaining candy.
7. Let it set in the fridge for at least and hour, than cut and devour!

cream cheese, sugar, sweet cream butter, peanut butter, oreo pie crust, cool whip, reeses peanut butter, vanilla

Taken from cookpad.com/us/recipes/349338-peanut-butter-cheesecake (may not work)