Adams Peanut Butter Cup Fudge Ripple Cheesecake Recipe Crust Ingredients 4 cups Oreo cookies, crushed cup

cup butter, melted

Filling Ingredients 24oz. cream cheese, room temperature 8 Reeses peanut butter cups, chopped 4 Butterfinger bars, chopped 3 eggs 1 cup sour cream 1 cup sugar 1 tablespoon vanilla extract cup caramel sauce

Topping Ingredients cup fudge sauce

Frosting Ingredients 8oz. cream cheese cup smooth peanut butter 3 to 3 cups powdered sugar 2 tablespoons heavy cream

Directions 1. Pre-heat oven to 350O. 2. Mix crushed Oreos and butter together, and press into bottom and sides of 9-inch springform cake pan. 3. Bake for 5-7 minutes. 4. Beat cream cheese, sour cream, sugar, eggs, and vanilla extract in a large bowl until smooth. 5. Pour half of the above mixture over the completely cooled crust. 6. Top with half of the chopped Reeses, chopped Butterfinger bars, and all of the caramel sauce. 7. Pour the rest of the filling (from step 4) on top. 8. Use a knife to swirl, being careful not to scrape the bottom. 9. Top with remaining candy, pressing gently. 10. Bake for 35-50 minutes. 11. Let cool fully (fridge overnight). 12. Top the cheesecake with fudge sauce.

13. Make frosting by mixing the cream cheese and peanut butter with an electric mixer. Add vanilla and milk, and then gradually beat in sugar until it has reached the desired consistency. 14. Use a pastry bag to pipe rosettes around the edges. Helpful Tips Add the eggs one at a time on the slowest speed possible and scrape both beater and bowl after each addition. If there is a lot of air, portions of the cheesecake with air bubbles will collapse. When you preheat the oven, place a pan (9x13) two thirds filled with water on the bottom shelf of your oven. Grease (butter only) the inside of the entire spring form pan or Magic Line pan with the removable bottom (my favorite!) to help avoid the batter from creeping up the side and then falling. After you have removed it after baking, let it cool approximately 7-8 minutes and then run a very thin bladed knife GENTLY around the very edge of the pan to separate the cake from the pan for the rest of the cooling process. It will make it much easier to remove from pan later.