This is Josh’s birthday cheesecake. He discovered Reese’s Cheesecake several years ago in a cave (I’ll explain later) and had to have it for his birthday ever since. When Josh was a teenager, we started spending our spring break in NM. For 3 or 4 years straight we would take a couple of those days to go to Carlsbad Caverns. It takes the normal visitor a couple hours to go through the self guided tour but Josh would take hours looking at every formation and taking pictures. At the end of the tour sits the famous lunchroom 750 feet underground which serves sandwiches, snacks and souvenirs. When we went through the line Josh saw these packaged single slices of Reese’s Cheesecake that he wanted to try. Since we were on vacation I said Okay. He thought that was the best thing he ever ate and asked me to find a way to make that cheesecake. So this is my attempt at the Reese’s Cheesecake.
When the crumb mixture begins to stick together it’s time to place in the bottom of a springform pan. Pat it down with your fork and then place in a 350 degree oven for 9 minutes. Let it cool while we get the filling ready.
Pour the filling on top of the peanut butter. Smooth it with a spatula and place into a 450 degree oven for 10 minutes. Turn down the heat to 250 and bake 1 hour plus 10 minutes. Insert a toothpick and if it doesn’t come out clean add another 10 minutes.
Happy Birthday Josh!
1 1/2 cups crushed Chocolate Graham Crackers
2 tablespoons Sugar
6 tablespoons Butter, melted
3/4 cup creamy Peanut Butter
4 (8 ounce) packages Cream Cheese
1 cup Sugar
3 tablespoons Flour
1 cup Sour Cream
10 Reese’s Peanut Butter Cups, roughly chopped
3/4 cup Dark Chocolate Chips, melted
To make crust, crush the chocolate graham crackers in a food processor. In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Using a fork, press onto the bottom of an 11 inch springform pan. Bake for 9 minutes in a 350 degree oven. Melt peanut butter 30 – 45 seconds in a microwave safe bowl until smooth and thin. Pour over crust to make a thin layer of peanut butter. Set aside to cool.
Combine cream cheese, sugar, and sour cream in a mixing bowl. Beat on medium speed until well blended. Add 3 tablespoons flour while mixing until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla and blend. Pour cream cheese mixture over crumb crust and bake at 450 degrees for 10 minutes. Lower temperature to 250 for 1 hour plus 10 minutes. Test cheesecake with a toothpick to see if it comes out clean. If needed add 10 more minutes.
Drop the Reese’s Peanut Butter Cups onto the hot cheesecake. Drizzle the melted chocolate over the top. Place in refrigerator to cool completely. Run a knife around the edges of the springform pan and release. Slice cheesecake and serve.