Peanut Butter Cup Cheesecake From Kaitlin Young

Ingredients

9 oz pkg chocolate cooky
4 tb butter
8 oz pks soft creamcheese
1 c sugar
4 eggs
3 tb flour
3/8 c milk
1 1/2 ts vanilla
1 3/4 oz pkgs peanut butter
1 c cream
9 spring-form
4 cups 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.