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