Chili's Peanut Buttercup Cheesecake
1 c Graham Cracker Crumbs
1/4 c Chocolate Wafer Cookies Crumbled
1/3 c Butter, Melted
1/4 c Smooth Peanut Butter
24 oz Cream Cheese, Softened
1 c Sour Cream
1 c Sugar
1 1/2 ts Vanilla
1/4 c Chocolate Syrup
1 c Fudge Topping
4 Peanut Butter Cups Chilled
Preheat the oven to 375.
In a medium bowl, combine the graham cracker crumbs, chocolate crumbs and melted butter. Press the crumbs firmly over just the bottom of an 8" springform pan. Bake for 6 to 8 minutes.
When the crust is cool, spread the peanut butter in a circle in the center of the crust. Leave about an inch margin at the sides. In a large bowl, beat together the cream cheese, sour cream, sugar and vanilla until smooth.
Remove 1 cup of the cream cheese mixture and pour it into the another bowl. Add the chocolate syrup and combine. Pour the first cheese mixture into the springform pan and spread it evenly over the crust.
Pour the chocolate filling onto the other filling and spread it out. Using the tip of a knife swirl the chocolate into the white filling beneath it. Lower the oven temperature to 350.
Bake the cake for 60 to 70 minutes. Remove from the oven and allow it to cool. When the cheescake is completely cool, soften the fudge topping in the microwave for about 45 seconds, then spread it out evenly over the cheesecake. Be sure to cover the entire surface of the filling.
Unwrap the peanut butter cups and chop them into small chunks. Sprinkle the peanut butter cup pieces and any crumbs over the top of the cheesecake. Chill.