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Peanut Butter Cup Cheesecake From Kaitlin Young

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains Mom’s best, Cyberealm, Cheesecake 12 Servings

INGREDIENTS

1 9 oz pkg chocolate cooky wafers
4 tb Butter, melted
4 8 oz pks soft creamcheese
1 c Sugar
4 Eggs
3 tb Flour
1/3 c Milk
1 1/2 ts Vanilla
6 1.8 oz pkgs peanut butter cups (2/pkg) chopped
1 c Heavy cream, whipped
4 minutes.

INSTRUCTIONS

1.  Preheat oven to 425F. In a food processor, grind cookies into
fine crumbs. Add melted butter and process until well mixed. Press
crumb mixture into bottom and two thirds up the sides of a 9" spring-
form pan. Set aside.
2.  In a large bowl, beat together cream cheese and sugar with an
electric mixer on medium speed until light, fluffy and smooth 2-3 min.
Beat in eggs, one at a time, beating well after each addition. Beat
in flour, milk and vanilla. Beat until well blended and smooth, about
3.  Sprinkle 4 packages of chopped peanut butter cups evenly on bottom
of chocolate crust. Carefully pour cheesecake mixture over all; spread
evenly.
4.  Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50
minutes longer, or until edges are set and cake jiggles only slightly
in center.
5.  Let cheesecake cool at room temperature, then refrigerate until
well chilled, about 6 hours or overnight. Run a knife around the pan
edge to loosen cake, and remove. Shortly before serving garnish with
whipped cream and sprinkle two remaining packages chopped peanut
butter cups on top.
Source:  365 Great Chocolate Dessert Recipes by Natalie Haughton
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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