Peanut Butter Cup Cheesecake!

Ok yes, it's very fattening, I know...but for special occasions, this is great!

We had a birthday get together on Sunday after church. We celebrated Rick's birthday which was on Thursday and his Dad's birthday which was on Friday. Ashley made her Daddy a special birthday cheesecake (he loves cheesecake!). It was so good so we wanted to share it with you. Can't you just taste it??? Savor the pictures but you have to make it to taste it....sorry! Here's the recipe....

Peanut Butter Cup Cheesecake

Crust:
1 1/2 cups chocolate graham cracker crumbs
6 Tb unsalted butter, melted
1 tsp vanilla extract
1/8 cup golden brown sugar

Cheesecake:
3—8 oz pkgs cream cheese softened to room temp.
2 Tb. vanilla
1 cup sugar, sifted
1 cup sour cream
4 large eggs
2 cups chopped Reese’s Peanut Butter Cups
1 jar caramel sauce (ice cream topping...Mrs. Richardson's is a favorite!)
5 oz. semisweet chocolate chips
5 oz. heavy cream (or a bit less)

1. Preheat oven to 350°. Butter 9-inch springform pan. Blend crumbs, brown sugar, butter, and vanilla until moist. Press into bottom and 2 inches or so up sides of pan.

2. For filling, beat cream cheese, sugar and 2 Tb vanilla in large bowl until well blended. Beat in sour cream. Add eggs, one at a time, beating after each addition. Add 1 1/2 cups chopped peanut butter cups. Mix into batter and pour into pan. Bake about one hour or until golden on top, cracked on edges and set a little in center. Transfer to cooling rack. Cool completely.

3. Meanwhile, place semisweet chocolate chips in medium bowl. Heat cream until it begins to boil. Pour cream over chocolate, let sit one minute and stir until smooth.

4. Sprinkle remaining 1/2 cup or so of chopped peanut butter cups on top of cheesecake. Slightly heat caramel sauce in microwave...drizzle over top of cheesecake and around sides. Repeat drizzle with chocolate and cream over cheesecake. Refrigerate overnight.

Enjoy!