1 1/4 cups graham cracker crumbs
1/4 cup crushed cream-filled chocolate sandwich cookies
1/4 cup sugar
6 tablespoons butter, melted
3/4 cup creamy peanut butter
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and one inch up the sides of a greased nine-inch springform pan. Place on a baking sheet. Bake at 350 degrees for seven to nine 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 one-inch of edges.
In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour one cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully spoon over filling; cut through filling with a knife to swirl.
Place pan on a baking sheet. Bake at 350 degrees for 55 to 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 one hour longer.
Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Yield: 12 to 14 servings.