| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| 1 | Chocolate / Peanut Graham | |
| Cracker Crust | ||
| 32 | oz | Cream Cheese, softened |
| 1 | c | Sugar |
| 4 | Eggs | |
| 2 | ts | Vanilla Extract |
| 1/2 | c | Semisweet Chocolate Chips, |
| Finely chopped | ||
| 1 | c | Chocolate Fudge Syrup Or |
| Topping | ||
| 1/2 | c | Blanched Peanuts, corsely |
| Chopped | ||
| 4 | Reese's Peanut Butter Cups, | |
| Cut in halves |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl beat the cream cheese, eggs, sugar, and vanilla extract on high speed until smooth and satiny. Pour half into the prepared graham cracker crust. Add the finely ground chocolate chips to the remaining mixture and blend well. Pour on top of the first mixture already in the crust. Bake for 50 minutes. Remove from the oven and cool. Pour the chocolate fudge sauce over the top. Place the cut peanut butter cups on edge in the sauce spaced evenly around the cheesecake. Sprinkle with chopped peanuts. Refrigerate for 10 -12 hours before serving. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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