If you like peanut butter cups, this is the cheesecake for you! You can easily substitute your favorite candy bar instead of the peanut butter cups, or go with the plain cheesecake. It’s that good!
For the Crust:
1 cup graham cracker crumbs
6 tablespoons unsalted butter, melted and cooled
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
For the Filling:
2 blocks of cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup peanut butter cups, chopped
For the Topping:
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter cups, chopped
To make the crust:
Preheat oven to 325 degrees.
Line an 8-inch square baking pan with aluminum foil, leaving a few inches of foil draping over the sides of the pan (which will help with removal later).
In a large bowl, combine graham cracker crumbs, brown sugar, flour, and salt. Whisk together until well combined. Add the melted butter and mix together with a fork or whisk until all the crumbs are moistened. Transfer the mixture into the lightly buttered pan and press the crumbs evenly with the back of a spoon to form the crust.
Bake in the preheated oven until crust is beginning to brown, 12 to 15 minutes. Let cool on a wire rack for about 30 minutes.
To make the filling:
In a large bowl, beat cream cheese until smooth, about 3 minutes. Beat in the sugar until well combined, about 1 minute. Beat in eggs one at a time, fully incorporating each egg into the mixture. Beat in sour cream and vanilla until fully combined, about 30 seconds.
Stir chopped peanut butter cups into the cream cheese mixture. Pour the mixture into the pan over the cooled crust and spread evenly. Bake 35-40 minutes, until the edges are set but the middle jiggles slightly when you shake the pan.
Place pan on a cooling rack and let cool to room temperature, about 2 hours. Cover and refrigerate for at least 3 hours before serving.
To make the topping:
Melt chocolate morsels in the microwave for about 1 minute and stir well. Drizzle half of melted chocolate over the top of the cheesecake. Sprinkle chopped peanut butter cups pieces evenly on the surface to stick to the chocolate, then drizzle the other half of the melted chocolate over top.
Using the overhanging foil, lift the bars from the pan. Remove the foil and cut bars into 16 pieces (or more for smaller pieces). Keep refrigerated until ready to serve.