This cheesecake has a rich peanut butter flavor then is filled with chunks of peanut butter cups and topped with chocolate perfection. Follow all my tips and tricks for the perfect Cheesecake texture with no cracks!
mix all the crust ingredients and toss lightly with fork until well blended.
Press firmly into the bottom of a 10 inch spring form pan. (9 inch)
Bake on the bottom rack until crisp and golden, abut 12 min.
Let cool.
Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Cheesecake
Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
And the peanut butter and, mix until incorporated
Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.
Lightly whisk the eggs and yolks together and add to cream cheese mixture
Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more - do NOT overbeat.
Pour the filling over crust, and sprinkle with chopped peanut butter cups
bake on the center rack about 1 hour +.
how to tell cheesecake is done - When you open the rack and shift the pan the center 3-4 inches will jiggle - not like soup, like a loose jello jigglers.
Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.
The next day pour the hot fudge over the top, and some more chopped peanut butter cups