Can A Truck Driver Cook - Double Reese's Cheesecake?

DOUBLE REESE'S CHEESECAKE

INGREDIENTS:
FOR THE CRUST
20 Nutter Butters
6 tbsp. melted butter

FOR THE CHEESECAKE
22 Reese's Peanut Butter Cups, divided
3 8-oz. blocks cream cheese, softened
3/4 c. sugar
3 large eggs
1 c. creamy peanut butter, divided 1/4 cup melted for decorating
1/4 cup chocolate chips melted for decorating top
1/4 c. sour cream / or plain yogurt
1 tsp. pure vanilla extract
Reese's pieces, for topping

DIRECTIONS:

Preheat oven to 350º and double-wrap an 8” springform pan with aluminum foil.
Make crust: In a food processor, pulse Nutter Butters until blended.
Add melted butter and pulse until combined, then press mixture into pan until firmly packed.
Top with a layer of 16 Reese’s cups (they will be tight).
Make cheesecake: In a large bowl using a hand mixer or in the bowl of stand mixer using the paddle attachment, beat cream cheese and sugar until fluffy. Beat in eggs one at a time, 3/4 cup peanut butter, sour cream, and vanilla.
Pour cheesecake filling over Reese’s layer.
Bake in a water bath until only slightly jiggly in the center, 1 hour.
Let cool in oven with door open 1 hour more, then remove from water bath and refrigerate until firm, at least 5 hours and up to overnight.
When ready to serve, microwave remaining 1/4 cup peanut butter and chocolate chips each in a pastry bag until melty and drizzle over cheesecake, then drizzle with melted chocolate.
Halve remaining Reese’s Cups and arrange in a ring around the edge of the cheesecake.
Sprinkle the middle with Reese’s Pieces and serve.

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