1 1/4 cups graham cracker crumbs
1/4 cup crushed cream filled chocolate sandwich cookies
1/4 c sugar
6 T butter, melted
3/4 cup creamy peanut butter
3 pkgs 8 oz each cream cheeses softened
1 cup sugar
1 cup sour cream
3 eggs - lightly beaten
1 1/2 t vanilla
1 cup hot fudge ice cream topping
6 peanut butter cups cut in small wedges
In a bowl, combine cracker and cookie crumbs, sugar and butter. Press onto the bottom and 1 inch up the sides of a greased 9 inch springform pan.
Bake at 350 for 7-9 minutes. Cool. In microwave heat peanut butter on high for 30 seconds. Spread over cooled crust.
For the filling, in a large bowl beat the cream cheese, sugar and sour cream until smooth. Add eggs, beat on low speed just until combined. Stir in vanilla. Pour 1 cup in a bowl; set aside. Pour remaining filling over peanut butter layer.
In the microwave heat 1/4 cup fudge topping on high for 30 seconds fold into reserve cream cheese filling. Carefully pour over filling, cut through with a knife to swirl.
Bake at 350 for 55-65 minutes or until center is almost set. Cool on wire rack for 10 minutes; carefully run a knife around edge of panto loosen. Cool 1 hour longer. Microwave remaining fudge and spread over over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.