12ouncesReese’s peanut butter miniature cupsunwrapped and roughly chopped
1cupsemi-sweet chocolate chips
8ouncepackage Reese’s Minis
Preheat oven to 325 degrees F.
Put the cookies in a food processor or blender and blend until the crumbs look like garden soil.
Pour in the melted butter and salt; pulse a few times to combine.
Press the mixture into the bottom of a 9-inch springform pan, making sure that the crumbs go about ¼ of the way up the sides of the pan.
Place the pan into the preheated oven; bake for 10 to 12 minutes. Remove from the oven, then set aside to cool. When the spring-form pan has cooled, wrap aluminum foil around the sides.
Beat the cream cheese with a mixer until smooth.
Add the eggs one at a time, scraping down the sides of the bowl after the addition of each egg.
Add in the brown sugar, peanut butter, cream, and vanilla; beat until combined. Scrap down the sides of the bowl a few time while beating. It will take a few minutes to get the peanut butter mixed in.
Gently fold in the chopped up peanut butter cups with a spatula, then pour the mixture into the cooled crust.
Heat a medium pot of water on the stove until steaming.
Place the foil-lined spring-form pan inside a larger pan. Carefully pour the hot water into the larger pan, until the water is about 1 inch up the sides of the spring-form pan.
Bake the cheesecake until just set, about 1 hour 15 minutes. Then turn off the oven, but leave the cheesecake inside. Allow the temperature to come down gently inside the oven. Let it sit for about an hour, then remove the cheesecake from the oven. Cool completely, then refrigerate until completely cool, about 2 to 3 hours before topping.
Pour the cream into a small sauce pot. Heat until simmering, but not boiling. Remove from the heat and pour in the chocolate chips. Allow the mixture to sit a couple of minutes, then stir until smooth. Pour the chocolate mixture over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese’s cups over the top of the cheesecake.
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