Peanut Butter Cup Cheesecake

Directions

• Preheat oven to 350F and lightly grease a 9″ springform or pan with a removable bottom. Crush the graham crackers into crumbs if they aren’t already, then combine with the sugar and melted butter in a medium bowl until combined. Press firmly into the bottom and 1″ up the sides of the prepared pan and bake for 10 minutes. Remove and let cool.
• Beat together the cream cheese and sour cream for the filling in the bowl of a stand mixer or large bowl with a hand mixer. Add the sugar, peanut butter and salt and mix again until smooth. Scrape down the sides at least once. Mix in the cream and vanilla, then stir in the eggs by hand until incorporated. Be careful not to overmix once the eggs are in.
• Heat the cream for the ganache in a microwave-safe measuring cup until it begins to bubble. Add the chocolate, let sit for 2-3 minutes and whisk until smooth. Pour 1/3 of the cheesecake mix into the crust and smooth it out. Pour 1/4 of the ganache over that, then repeat once more. Top with the remaining cheesecake mix and smooth with a spatula.
• Wrap with an insulated cake strip (see notes) and bake for 75-85 minutes or until fairly wobbly in the center but set around the outer edge. Turn off the oven and let cool with the door cracked for 1 hour, then remove and let cool to room temp before covering and chilling.
• For the drizzle, simply whisk all drizzle ingredients until smooth, adding more cream if needed. Pour over the top of the finished cheesecake along with the remaining ganache and mini PB cups, if desired. Slice and enjoy!