Peanut Butter Cup Cheesecake

INGREDIENTS
1 ¼ C. graham cracker drumbs
¼ C. crushed Oreos
¼ C. sugar
6 T. butter, melted
¾ C. creamy peanut butter
filling:
3 packages (8 oz. each) cream cheese, softened
1 c. sugar
1 c. sour cream
3 eggs, lightly beaten
1 ½ t. vanilla extract
1 c. hot fudge ice cream topping, divided.
6 peanut butter cups, cut into small wedges

DIRECTIONS
In a bowl, combine cracker crumbs, cookie crumbs, sugar, butter.  Press onto bottom and up 1 in. of greased 9 in. springform pan.  Place on baking sheet.  Bake at 350 for 7-9 minutes or until set.  Cool on wire rack.  In a microwave safe bowl, heat peanut butter on high for 30 seconds or until softened.  Spread over crust to within 1 in of edges.

In large bowl, beat cream cheese, sugar, sour cream until smooth.  Add eggs.  Beat low speed just combined.  Stir in vanilla.  Pour 1 c. into bowl, set aside.  Pour remaining filling over peanut butter layer.

In microwave safe bowl, heat ¼ c. fudge topping on high 30 sec.  Fold into reserved C. cheese mix.  Carefully spoon over filling—swirl with knife.

Place pan on baking sheet.  Bake at 350 for 55-65 minutes or until center is almost set.  Cool on wire rack for 10 minutes.  Run knife around pan to loosen—cool 1 hour longer.

Microwave remaining fudge for 30 seconds.  Spread over cheesecake.  Garnish with PB cups. Refrigerate overnight