Ingredients
24 Nutter Butter Cookies
3 Tbsp. Butter
4- 8oz. bricks of softened Cream Cheese
1 cup Sugar
1 tsp Vanilla
4 Eggs
6 oz. Chocolate
2 Tbsp. Peanut Butter
8 .55 oz Peanut Butter Cups
❃❃Serves 8 ❃❃
Preparation
Preheat oven to 375
Add the cookies and 3 Tbsp. melted butter to a food processor and combine. Press into a spring form pan and blind bake for 10-15 minutes. Remove and let cool.
After the crust has cooled, wrap spring form pan in foil about half way up the pan. Set spring form in a pan large enough for spring form and deep enough to add water half way up the spring form pan to bake.
Reduce oven to 325
Melt 4 oz. chocolate, set aside.
Unwrap and rough chop peanut butter cups. Set aside in refrigerator.
Make Cheesecake
Cream together cream cheese and sugar in a stand mixer with paddle attachment. Add eggs one at a time fully combining. Add vanilla and melted chocolate.
Pour cheesecake into spring form pan. Put on oven rack and add enough warm water to go half way up the spring form pan but be sure not to fill over the foil. Bake for 1 – 1 ½ hours.
When cheesecake is done turn oven off, leave cheesecake in and crack the door open so the cheesecake slowly cools to room temperature.
Once cooled to room temperature move to refrigerator for at least 4 hours to cool. Once cooled add chopped peanut butter cups to the top. Melt the remaing 2 Tbsp. chocolate and 2 Tbsp. peanut butter and drizzle both over the top of the peanut butter cups and cheesecake.