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Peanut Butter Cup Cheesecake

1 pkg. 11 oz. Nilla Chocolate wafer cookies, crushed finely
1/3 cup peanut butter
5 Tbsp butter, melted
4 Tbsp brown sugar
6 pkgs. 1.8 oz. Peanut Butter Cups (12) cut in quarters

4 8-oz. pkgs cream cheese, room temperature
1 cup white sugar
4 large eggs at room temperature
3 Tbsp flour
1/3 cup milk at room temperature
1 1/2 tsp vanilla
4 pkgs of Peanut Butter Cups (8), or more, cut into quarters, for garnish

1 cup heavy cream
1 Tbsp sugar
1 Tbsp vanilla

With a large serving fork mix crumbs and brown sugar together; add
melted butter and peanut butter and mix well. Spray pan with
vegetable spray and press mixture into bottom and 2/3 up sides of
9" springform pan using your large serving spoon to press the
mixture firmly; sprinkle Peanut Butter Cup pieces over the chocolate
crust. Put in freezer while doing filling.

Preheat oven to 425F. Put water bath on bottom rack of oven (its
an 8x14x3 pan filled 2-3" with water); put other rack in the middle
of the oven for the cheesecake. It should not crack.

In a large bowl beat together cream cheese and sugar with electric
mixer on medium speed until light and fluffy, 2-3 minutes. Beat in
eggs one at a time, beating well after each addition. Beat in flour,
milk and vanilla. Beat until well blended. Take crust out of freezer
and carefully pour batter over all; spread evenly. Bake 15 minutes
on 425F oven; reduce oven temperature to 250F and bake 40-50 minutes
longer, or until edges are set and cake jiggles only slightly in
center. Cool cheesecake for 10 minutes, then put pieces of Peanut
Butter Cups on top, wait a minute to melt, then use knife to squish
it. Let cheesecake cool to room temperature, then refrigerate until
chilled. To slice cheesecake easier, put cake slicer in a tall
glass filled with hot water, the heat and water makes it slice like
butter.

When serving, put a dollop of whip cream on cheesecake slice.

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