Peanut Butter Cheesecake

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So, this gets a 9. I was surprised that I liked it this well, but it was good.

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First, the crust. I took the crust recipe below, and then 1 1/2 times it. I would almost even double it. It needs a thick crust.

Crust:

For the crust, pulverize oreos (about 24) and mix with 1/4 c.-ish (3 T.) of
butter to make the crust. Press in 9" springform and bake at 350 for 5
minutes to crust-i-fy.

Filling

4 (8 ounce) packages cream cheese, room temp
1 cup brown sugar
3/4 cup milk
4 eggs
1 cup peanut butter
1 tablespoon vanilla extract
1/4 cup all-purpose flour

24 mini peanut butter cups, chopped in 1/4ths, added to the batter. More for the top before you serve it.

MIx cream cheese and sugar until there are no lumps. Add milk and stir
to combine. Add eggs one at a time. Add peanut butter, vanilla and flour--
stir until smooth. Fold in peanut butter cups.

Bake at 350 for 1 hour, turn off oven and leave in for 2 more hours. Cool completely and chill for 8 hours. Doesn’t rise much, so you can fill it to the top.

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