Peanut Butter Cup Cheesecake From Kaitlin Young

Ingredients

280 gr pkg chocolate cooky
55 gr butter
230 ml pks soft creamcheese
200 gr sugar
4 eggs
24 gr flour
80 ml milk
7 gr vanilla
50 gr pkgs peanut butter
240 ml cream
9 spring-form
1,000 gr peanut butter evenly on

Instructions

well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top.