A creamy peanut butter cheesecake recipe topped with fun mini cups.
Preheat oven to 350˚ F.
Put the cookie crumbs and butter in a food processor and process until combined, scraping down the sides of the bowl if needed. Press evenly into a 9" pie pan.
Bake for 10 minutes then allow to cool completely before filling.
Beat the cream cheese and peanut butter together on medium speed until light and fluffy.
Add sugar and vanilla; beat on medium speed until light and fluffy about 5 more minutes. In a separate bowl beat heavy cream until stiff; when the beater is lifted it shouldn’t drip off.
Add the cream to the peanut butter mixture and fold in until well blended. Spoon into the crust. Refrigerate 1-2 hours.
Combine the sugar and cream in a small saucepan and bring just to a boil; remove from heat and immediately add the chocolate, butter and vanilla. Whisk until smooth and all the chocolate is melted. Cool the mixture until it is lukewarm but still a liquid texture. Pour over the pie and evenly spread from edge to edge. (Leave a little to drizzle over the PB cups) Place peanut butter cups evenly over top and gently press them into the chocolate. Drizzle with remaining chocolate. Refrigerate at least 4 hours or overnight before serving.