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1
CRUST: Position rack in center of oven and preheat to 350F (180C).
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Butter 9 inch springform pan with 2 3/4 inch sides.
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3
Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined.
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4
Press mixture evenly onto bottom and 1/2 inch up sides of pan.
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5
Bake until crust is set, about 8 min.
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6
Cool in pan on rack.
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7
Reduce oven temperature to 325F (160C).
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8
FILLING: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth.
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9
Add peanut butter and vanilla extract and beat just until blended.
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10
Add eggs 1 at a time, beating just until blended after each addition.
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Add whipping cream and beat until smooth.
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12
Stir in peanut butter cup pieces.
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13
Pour filling into crust.
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14
Bake until sides of cake are set but center still moves slightly, about 55 minutes.
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15
Cool cake in pan on rack 10 min.
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16
TOPPING:
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Blend sour cream, sugar and vanilla extract in medium bowl.
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Carefully spoon topping over cheesecake.
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19
Return cheesecake to oven and bake for 5 minutes.
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20
Cool cheesecake in pan on rack.
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21
Run small sharp knife around edge of cheesecake to loosen.
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22
Cover and refrigerate overnight.
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23
(This can be prepared up to 3 days ahead.
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Keep refrigerated.)
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25
Release pan sides.
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26
Let stand 20 minutes at room temperature before serving.
