My mom wanted to make a special treat for our family while she was here, and this is what she decided on. Aaron, Mom and Noah gave it a 9, and Owen, my Dad and I gave it an 8, because it was a little too peanut-buttery for us.
6 T butter, melted
1 1/2 c graham cracker crumbs
1/4 c crushed oreo cookies crumbs
1/4 c sugar
3/4 c creamy peanut butter
3 8 oz packages cream cheese, at room temperature
1 c sugar
1 c sour cream
1 1/2 t vanilla
3 large eggs, lightly beaten
1 c hot fudge ice cream topping
Peanut butter cups for garnish
Preheat oven to 350. Butter 9 in springform pan. Mix all crumbs, sugar and 6 T butter. Press into pan. Bake for 10 minutes. Cool completely. In a small bowl, microwave peanut butter on high 30 seconds, and brush onto the crust. Prepare the cheesecake by mixing the cream cheese and sugar until smooth. Beat in sour cream and vanilla. Beat in eggs until just combined on low speed. Remove 1 c batter; set aside. Pour remaining batter into prepared crust. In a small bowl microwave 1/4 c hot fudge topping for 30 seconds. Fold it into the reserved batter. Pour the filling over the batter in the pan, swirl with a knife.
Bake cheesecake in a water bath for 55 minutes. Turn off oven and remove cheesecake from the water bath and let cool in the oven for 3 hours. Pour the remaining hot fudge topping over the top of the cake and garnish with peanut butter cups. Cover and refrigerate at least 6 hours.
This recipe comes from Good Housekeeping May 2013 edition, and they say that 1/16 of the cake has 475 calories.