Name: Peanut Butter Cup Cheesecake
Ingredients: 1 c Choc. wafer cookie crumbs; 2 1/2 oz Roasted unsalted peanuts coarsely chopped; 1/4 c Unsalted butter; melted; 2 tb Golden brown sugar firmly packed; 1 pn Salt; 24 oz Cream cheese; room temp.; 1 1/2 c Golden brown sugar firmly packed; 1/2 c Creamy peanut butter do not use freshly-ground; 1 ts Vanilla extract; 4 lg Eggs; 1/4 c Whipping cream; 10 oz Reese's Peanut Butter Cups cut into 3/4-inch pieces; 2 c Sour cream; 1/4 c Sugar; 1 ts Vanilla extract; 5 minutes.

Christ will be master of the heart, and sin must be mortified. If your life is unholy, then your heart is unchanged, and you are an unsaved person.The Savior will sanctify His people, renew them, give them a hatred of sin, and a love of holiness. The grace that does not make a man better than others is a worthless counterfeit. Christ saves His people, not IN their sins, but FROM their sins. Without holiness, no man shall see the Lord.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Desserts	10	Servings

INGREDIENTS

1	c	Choc. wafer cookie crumbs
2 1/2	oz	Roasted unsalted peanuts coarsely chopped
1/4	c	Unsalted butter; melted
2	tb	Golden brown sugar firmly packed
1	pn	Salt
24	oz	Cream cheese; room temp.
1 1/2	c	Golden brown sugar firmly packed
1/2	c	Creamy peanut butter do not use freshly-ground
1	ts	Vanilla extract
4	lg	Eggs
1/4	c	Whipping cream
10	oz	Reese's Peanut Butter Cups cut into 3/4-inch pieces
2	c	Sour cream
1/4	c	Sugar
1	ts	Vanilla extract
	5	minutes.

INSTRUCTIONS

CRUST
FILLING
TOPPING
FOR CRUST: Position rack in center of oven and preheat to 350 F. Butter
9-inch-diameter springform pan with 2-3/4-inch-high sides. Mix chocolate
cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of
salt in bowl until well combined.  Press mixture evenly onto bottom and
1/2-inch up sides of pan.  Bake until crust is set, about 8 minutes. Cool
in pan on rack. Reduce oven temperature to 325 degrees F.
FOR FILLING: Using electric mixer, beat room temperature cream cheese and
brown sugar in large bowl until smooth. Add peanut butter and vanilla
extract and beat just until blended. Add eggs 1 at a time, beating just
until blended after each addition.  Add whipping cream and beat until
smooth.  Stir in peanut butter cup pieces.
Pour filling into crust.  Bake until sides of cake are set but center still
moves slightly, about 55 minutes. Cool cake in pan on rack 10 minutes.
FOR TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl.
Carefully spoon topping over cheesecake. Return cheesecake to oven and bake
Cool cheesecake in pan on rack.  Run small sharp knife around edge of
cheesecake to loosen.  Cover and refrigerate overnight. (Can be prepared 3
days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at
room temperature before serving.
* Source: Bon Appetit, June 1993 * Typed for you by Karen Mintzias

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