PB Cup Cheesecake
1 1/2 cups crushed pretzels
1/2 cup melted butter
Mix together and press into the bottom of a 10" springform pan. Bake for 5 minutes at 350.
Spread on warm crust
3/4 cup melted peanut butter
3 packages cream cheese
1 cup sugar
8 oz sour cream
1 1/2 tsp vanilla
3 eggs
3/4 cup fudge topping
PB cups
Whipped cream
Cream together cream cheese and sugar until well blended. Add in sour cream and vanilla.
Mix in eggs until just blended (overbeating will cause bubbles in the mixture, which can make the cheesecake crack).
Reserve 1 cup cheesecake mixture, pour the rest on top of the crust.
Mix remaining cheesecake with 1/3 cup fudge, pour on top of cake, use knife to swirl.
Bake in water bath at 350 for 65 minutes.
Open oven, allow cake to cool with door cracked for one hour. Refrigerate overnight. Decorate with peanut butter cups, remaining fudge, and whipped cream.
