Reese's Peanut Butter Cup Peanut Butter Cheesecake

This cheesecake was made at the request of my Reese's loving son in law. An oreo crust, 12 Reese cups, a jar of caramel sauce PLUS peanut butter! Warning:  This is very, very, very rich. Cut very small slices. And enjoy every single bite!

2 store bought oreo crumb crusts, removed from pans and crumbled into a large bowl

1 stick butter, melted

2 - 8 oz. cream cheese, softened

5 eggs at room temperature

1 1/2 cups firmly packed brown sugar

1 cup smooth peanut butter

1/2 cup whipping cream

1 t. vanilla extract

12 Reese's Peanut Butter cups, cut into quarters

1 jar Caramel ice cream topping

Mini Reese's for the topping

To make the crust, mix the oreo crust crumbs with the butter until combined. Gently pat the crust mixture onto bottom and sides of a 10 inch springform pan.

Beat cream cheese in bowl of electric mixer until smooth. Add eggs one at a time, beating just until blended into cheese. Add sugar, peanut butter and cream. Mix until smooth.

Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.

Pour the filling into the prepared crust.

Place the springform pan into a larger baking pan and pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

Bake at 275 degrees for 90 minutes or until firm and lightly browned. Remove from oven and cool on a wire rack for one hour. Refrigerate for a least four hours or overnight. 

When ready to serve, place on a serving plate and gently remove ring from pan and slowly pour caramel topping over cheesecake allowing to run down the sides. Top with the mini Reese's.