Ingredients
- 9 spring-form (pan)
- 4 eggs
- 4 cups peanut butter evenly on (chopped)
- 9 oz pkg chocolate cooky
- 1 c cream (heavy)
- 1 c sugar
- 8 oz pks soft creamcheese
- 3/8 c milk
- 4 tb butter
- 1 3/4 oz pkgs peanut butter
- 3 tb flour
- 1 1/2 ts vanilla
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.
