Ruggles Reese's Peanut Butter Cup Cheesecake


For The Crust
  • 4 1⁄2 cups crushed Oreo cookies
  • 1 cup chopped roasted peanuts
  • 1⁄2 cup butter, melted
For The Filling
  • 2 lbs cream cheese, softened
  • 5 eggs, at room temperature
  • 1 1⁄2 cups firmly packed brown sugar
  • 1 cup smooth peanut butter (not natural-style)
  • 1⁄2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 12 Reese's Peanut Butter cups, broken into small pieces
For The Topping
  • 3 ounces sour cream
  • 1⁄2 cup sugar


Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.

To Make The Crust:.
1 _ Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.

2 _ Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make The Filling:.
1 _ Beat cream cheese in bowl of electric mixer until smooth.

2 _ Add eggs, one at a time, beating well after each addition.

3 _ Add sugar, peanut butter and cream; mix until smooth.

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

5 _ Pour filling into prepared crust.

6 _ Place springform pan into a larger baking pan.

7 _ Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

8 _ Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping:.
1 _ Combine the sour cream and sugar and spread on the cheesecake.

2 _ Return the cake to the oven for 5 minutes.

3 _ Remove from the oven and allow to cool on a wire rack for one hour.

4 _ You may run a knife along the edge of the cake to loosen it from the pan somewhat.

5 _ Refrigerate for at least 4 hours.