For the crust:
1-1/4 graham cracker crumbs
1/4 cup sugar
1/4 cup crushed cream-filled chocolate sandwich cookies
6 tablespoons butter, melted
3/4 cup creamy peanut butter
For the cheesecake:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) Daisy Brand® Sour Cream
1-1/2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
Preheat oven to 350 degrees
Combine the cracker crumbs, sugar, cookie crumbs and butter in a large mixing bowl. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
Beat cream cheese and sugar until smooth in a separate mixing bowl, then beat in sour cream and vanilla. Add the eggs; beat on low speed just until mixed. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
Heat 1/4 cup fudge topping in microwave on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake liberally and allow to run over the sides of the cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.
Serves about 12