Ruggles Reese's Peanut Butter Cup Cheesecake

This was a best selling dessert for Ruggles Grill, in Houston. It's a little different than some peanut butter cheesecakes--very good---with that winning combo, chocolate and peanut butter! Hope you enjoy.

• Ready In: 2 hrs 15 mins
• Serves: 10

Ingredients

• For The Crust

• 4 1⁄2 cups  crushed  Oreo cookies
• 1  cup  chopped roasted peanuts
• 1⁄2 cup butter, melted

• For The Filling

• 2  lbs cream cheese, softened
• 5  eggs, at room temperature
• 1 1⁄2 cups  firmly packed brown sugar
• 1  cup  smooth peanut butter (not natural-style)
• 1⁄2 cup  whipping cream
• 1  teaspoon vanilla extract
• 12  Reese's Peanut Butter cups, broken into small pieces

• For The Topping

• 3  ounces sour cream
• 1⁄2 cup sugar

Directions

1. Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
2. To Make The Crust:
3. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
4. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
5. To Make The Filling:
6. Beat cream cheese in bowl of electric mixer until smooth.
7. Add eggs, one at a time, beating well after each addition.
8. Add sugar, peanut butter and cream; mix until smooth.
9. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
10. Pour filling into prepared crust.
11. Place springform pan into a larger baking pan.
12. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
13. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
14. For The Topping:
15. Combine the sour cream and sugar and spread on the cheesecake.
16. Return the cake to the oven for 5 minutes.
17. Remove from the oven and allow to cool on a wire rack for one hour.
18. You may run a knife along the edge of the cake to loosen it from the pan somewhat.
19. Refrigerate for at least 4 hours.