MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Peanut Butter Cup Cheesecake From Kaitlin Young
  Categories: Mom’s best, Cyberealm, Cheesecake
       Yield: 12 servings
       1    9 oz pkg chocolate cooky
       4 tb Butter, melted
       4    8 oz pks soft creamcheese
       1 c  Sugar
       4    Eggs
       3 tb Flour
     1/3 c  Milk
   1 1/2 ts Vanilla
       6    1.8 oz pkgs peanut butter
            -cups (2/pkg) chopped
       1 c  Heavy cream, whipped
   1.  Preheat oven to 425F. In a food processor, grind cookies into fine
   crumbs. Add melted butter and process until well mixed. Press crumb
   mixture into bottom and two thirds up the sides of a 9 spring- form
   pan. Set aside.
   2.  In a large bowl, beat together cream cheese and sugar with an
   electric mixer on medium speed until light, fluffy and smooth 2-3
   min. Beat in eggs, one at a time, beating well after each addition.
   Beat in flour, milk and vanilla. Beat until well blended and smooth,
   about 4 minutes.
   3.  Sprinkle 4 packages of chopped peanut butter cups evenly on
   bottom of chocolate crust. Carefully pour cheesecake mixture over
   all; spread evenly.
   4.  Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50
   minutes longer, or until edges are set and cake jiggles only slightly
   in center.
   5.  Let cheesecake cool at room temperature, then refrigerate until
   well chilled, about 6 hours or overnight. Run a knife around the pan
   edge to loosen cake, and remove. Shortly before serving garnish with
   whipped cream and sprinkle two remaining packages chopped peanut
   butter cups on top.
   Source:  365 Great Chocolate Dessert Recipes by Natalie Haughton