• Crust:
• 1-1/4 cups graham cracker crumbs
• 1/4 cup crushed cream-filled chocolate sandwich cookies
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 3/4 cup creamy peanut butter
• Filling
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 3 eggs, lightly beaten
• 1-1/2 teaspoons vanilla extract
• 1 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

1. In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
2. Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
3. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan.
4. 12-14 servings.

A classic favorite, and fairly easy to make as well! From Taste of Home; others