Peanut Butter Cup cheesecake

Prep = 30 min; Inactive = 24 hr;  Cook =  55 min; 4 servings

Ingredients

• 1 9″ chocolate cookie crumb pie crust
• 4 8-ounce packages cream cheese
• 1 1/2 cups brown sugar
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract
• 4 eggs
• 1/4 cup whipping cream
• 2 1/2 cups peanut butter cups cut in pieces
• 1 12-ounce bag semi-sweet chocolate chips
• 4 tablespoons unsalted butter
• 1/4 cup water

Directions

For Filling : Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth.
Add peanut butter and vanilla extract and beat just until blended.
Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth.
Stir in peanut butter cup pieces. Pour filling into crust.
Bake until sides of cake are set, but center still moves slightly, about 55 minutes. Cool cake in pan.
For Topping : Place all ingredients in microwave-safe bowl and heat at 50% power for 30 seconds. Stir. Continue to heat at 10 second intervals until chocolate is barely melted. Do Not Overheat.
Stir until smooth and pour over top of cheesecake, spreading chocolate to edges.
Cover and refrigerate overnight.