Peanut Butter Cup Cheesecake

In general, we may say that some sins have more harmful consequences than others if they bring more dishonor to God or if they cause more harm to ourselves, to others, or to the church. Moreover, those sins that are done willfully, repeatedly, and knowingly, with a calloused heart, are more displeasing to God than those that are done out of ignorance and are not repeated, or are done with a mixture of good and impure motives and are followed by remorse and repentance (Wayne Grudem and Jeff Purswell).

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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	T	Golden brown sugar
		firmly packed
1	pn	Salt
24	oz	Cream cheese, room temp.
1 1/2	c	Golden brown sugar
1/2	c	Creamy peanut butter
		do not use freshly-ground
1	t	Vanilla extract
4		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

INSTRUCTIONS

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 5    minutes.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 497 Calories From Fat: 322 Total Fat: 37.3g Cholesterol: 120.4mg Sodium: 291.7mg Potassium: 364.5mg Carbohydrates: 32.8g Fiber: 2.9g Sugar: 23.7g Protein: 12.1g