Reese's Peanut Butter Cheesecake

Reese's Peanut Butter Cheesecake - Summer H.



18 peanut butter filled oreos
3 Tblsp. butter
3 (8 oz.) pkgs. cream cheese
1 cup peanut butter
1 cup white sugar
2 Tblsp. flour
1 tsp. vanilla extract
2 eggs
1 egg yolk
1/4 cup half and half
approx. 12 peanut butter cups, cut into quarters
(plus 4 more for decorating)

Grind up oreos and mix with melted butter to create crust onto the bottom of a springform pan.

Mix together cream cheese, peanut butter, sugar, flour, and vanilla with a mixer until smooth. Add eggs and egg yolk until well blended. Fold in half and half and peanut butter cup chunks. Pour batter into springform pan. Line the outside of the springform pan with tinfoil and place in a large baking pan. Pour boiling water into the baking pan until it comes 1/2 way up the sides of the springform pan. Bake in a preheated 375 degree oven for 45 minutes. Turn off oven and leave oven door open until cheesecake is cool. Then refrigerate until cold before removing sides of springform pan.

Decorating the cake
- melt 1 cup milk chocolate chips with 1 tsp. of crisco and drizzle over top of cake. Put swirls of peanut butter frosting around top edge of cheesecake. Cut 4 peanut butter cups into quarters and decorate.

Peanut Butter Frosting
1/2 cup butter
1 cup peanut butter
2 cups powdered sugar
3 Tblsp. half and half
Mix well with mixer.