Peanut Butter Cup Cheesecake

Directions

Combine the cookie crumbs and butter.

Press into a 9 inch springform pan that has been lined with parchment paper.

Set aside.

In a mixing bowl, beat the cream cheese and sugar.

Add the peanut butter, egg, and vanilla and beat again.

Set aside.

In a small sauce pan melt the chocolate chips over medium heat.

After they are melted and creamy, add the cream cheese and stir until creamy again.

Whisk in the milk and vanilla.

Crack the egg in a small bowl.

Add a large spoonful of the hot chocolate mixture to the egg and whisk immediately.

Then pour into the chocolate mixture in the pan and whisk again.

Pour 2 cups of the chocolate mixture onto the cookie crust.

Gently spoon the peanut butter mixture on top.

Start placing spoonfuls on the outside edges first, then drop spoonfuls in the center.

Carefully smooth out the peanut butter layer.

Pour the rest of the chocolate batter on top.

Bake at 300* for 55 minutes.

Remove right away and place on a wire rack to cool.

Place in the refrigerator to chill completely.

In a small saucepan bring the whipping cream to a boil.

Remove from the stove top and stir in the chocolate chips until melted.

Pour on the top of the chilled cheesecake and smooth over the top.

Let set. Top with Cool Whip and peanut butter cups before serving, if desired. Cut into 14 wedges.