Peanut Butter Cup Cheesecake

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

FILLING
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.