Ingredients
FOR THE CRUST
6 tbsp. melted butter
FOR THE CHEESECAKE
22 Reese’s Peanut Butter Cups, divided
3 8-oz. blocks cream cheese, softened
3/4 c. sugar
3 large eggs
1 c. creamy peanut butter, divided
1/4 c. sour cream
1 tsp. pure vanilla extract
Reese’s pieces, for topping
Directions
Preheat oven to 350º and double-wrap an 8” springform pan with aluminum foil.
Make crust: In a food processor, pulse Nutter Butters until blended. Add melted butter and pulse until combined, then press mixture into pan until firmly packed.
Top with a layer of 16 Reese’s cups (they will be tight).
Make cheesecake: In a large bowl using a hand mixer or in the bowl of stand mixer using the paddle attachment, beat cream cheese and sugar until fluffy. Beat in eggs, 3/4 cup peanut butter, sour cream, and vanilla.
Pour cheesecake filling over Reese’s layer.
Bake in a water bath until only slightly jiggly in the center, 1 hour.
Let cool in oven with door open 1 hour more, then remove from water bath and refrigerate until firm, at least 5 hours and up to overnight.
When ready to serve, microwave remaining 1/4 cup peanut butter until melty and drizzle over cheesecake, then drizzle with melted chocolate.
Halve remaining Reese’s Cups and arrange in a ring around the edge of the cheesecake.
Sprinkle the middle with Reese’s Pieces and serve.
Credit by: Mary Lee
