Reese's Peanut Butter Cup Cheesecake

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

Method: Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.

To Make The Crust

1. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter. 
2. Pat the crust mixture onto bottom and sides of a 10-inch springform pan. 

To Make The Filling:

1. Beat cream cheese in bowl of electric mixer until smooth. 
2. Add eggs, one at a time, beating well after each addition. 
3. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula. 
4. Pour filling into prepared crust. 
5. Place springform pan into a larger baking pan. 
6. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan. 
7. Bake at 275°F 1-1/2 hours, or until firm and lightly browned. 

For The Topping:

1. Combine the sour cream and sugar and spread on the cheesecake. 
2. Return the cake to the oven for 5 minutes. 
3. Remove from the oven and allow to cool on a wire rack for one hour. 
4. You may run a knife along the edge of the cake to loosen it from the pan somewhat

Refrigerate for at least 4 hours.