Peanut butter cup cheesecake

I'm still waiting for spring to reach us, hopefully we'll see it this weekend. In the meantime, I thought I'd post this recipe that I created for my daughter's birthday. I always make her a different kind of cheesecake.  Recently, Hershey's came out with bite-size Reese's peanut butter cups. In case you are reading this from a country that doesn't have peanut butter cups - my sympathies.  I learned last year from a foreign exchange student that England does not have them. They are one thing she was going to miss about America.  They truly are the best food in the world!!  So, back to the cake.  I took my chocolate chip cheesecake recipe and used the bite size peanut butter cups instead of the chips.  Oh, so delicious!!!!

Reese's Peanut Butter Cup Cheesecake
Crust - I used a package of Girl Scout peanut butter sandwich cookies (Do-Si-Dos). I crushed them and patted them in the bottom of a cheesecake pan.  You can also do the traditional graham cracker crust.
Filling -
3 8oz packages of cream cheese
1 can condensed milk
3 eggs
2 tsp. vanilla
1 bag Reese's Peanut Butter Cups - or use regular size and cut them in bite size pieces
1 tsp. flour
In large mixing bowl, beat cream cheese until fluffy. Add condensed milk; beat until smooth. Add eggs and vanilla; mix well. In small bowl, toss together peanut butter cups with flour to coat (this keeps them from sinking in the batter), stir into cheese mixture. Pour over crust in pan. Bake 1 hour at 300 degrees or until cake springs back when lightly touched. Cool to room temperature. Chill. Remove side of pan, refrigerate leftovers.

Note - mini chocolate chips can be substituted - toss together 1 cup of chips with flour. Sprinkle 1 cup of chips, not mixed with flour,  on top of cake before baking.