Peanut Butter and Caramel Cheesecake

For the crust:

1 1/4 c. graham cracker crumbs
1/4 c. crushed Oreo cookies
1/4 c. sugar
6 T. butter, melted
3/4 c. creamy peanut butter

For the filling:
3 (8 ounce) packages cream cheese, warmed to room temperature
1 c. sugar
1 c. sour cream, warmed to room temperature
3 eggs, lightly beaten, warmed to room temperature
1 1/2 t. vanilla
1 c. chocolate fudge topping, divided
1/2 c. caramel ice cream topping

6 peanut butter cups, cut into small wedges

Directions:
Combine cracker crumbs, cookie crumbs, sugar and butter in a small bowl.

Press on the bottom and 1 inch up the sides of a greased 9 inch spring form pan.
Bake at 350º for 7-9 minutes. Cool on a wire rack.
In a microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened. Spread carefully over crust to within 1 inch of edges.
Beat cream cheese, sugar and sour cream until smooth in large mixing bowl. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour one cup of cream cheese batter into a bowl and set aside. Pour remaining filling over peanut butter in crust.
In a microwave safe bowl, heat 1/4 cup hot fudge topping on HIGH for 30 seconds or until thin.

Fold into reserved cream cheese batter. Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust.
Bake at 350º for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack.

Microwave remaining hot fudge and caramel, separately, for 30 seconds or until warmed.

Spread over cheesecake. Garnish with peanut butter cups.
Refrigerate overnight. Remove sides of pan and serve.

Total time 1 1/2 hrs. + warming time for ingredients and cooling.

Verdict:

Blake loves the peanut butter cheese cake from The Cheesecake Factory so I was on a mission to find one similar to that. Mission accomplished. This cheesecake is so rich and decadent that you may be only able to eat one piece...every hour. Trust me you are going to want to have this to share with people other wise you will want to eat the whole thing by yourself. There are a couple of things to note that will help in the success of this. First: make sure that the ingredients are all at room temperature. I can't stress this enough. I leave my ingredients out for 6 hours or so. Second: Don't over mix. Third: Don't cook too long. You want to have the center jiggly when you touch it. Last: Let the cheese cake sit in the fridge for a day until you eat it. You won't regret waiting.