Peanut Butter Cheesecake (Print Version)

Ingredients:

01 - Graham crackers: 2 cups, crushed for the crust.
02 - Butter: 1/2 cup, melted for binding the crust.
03 - Peanut butter cups: 2 cups, chopped (divided), for layers and garnish.
04 - Cream cheese: 3 cups, softened for the filling.
05 - Granulated sugar: 1 cup, for sweetness in the filling.
06 - Heavy cream: 1 cup, for creaminess.
07 - Vanilla extract: 2 tsp, for flavor.
08 - Creamy peanut butter: 1 cup, for richness in the filling.
09 - Caramel sauce: 1/2 cup, for drizzling on top.
10 - Chopped peanuts: 1/4 cup, for garnish and added crunch.

Instructions:

01 - Mix crushed graham crackers with melted butter and press into a springform pan to form the crust.
02 - Melt half of the chopped peanut butter cups and spread over the crust layer. Refrigerate for 10-15 minutes to set.
03 - In a large bowl, beat together softened cream cheese, sugar, heavy cream, and vanilla until smooth. Add creamy peanut butter and the remaining chopped peanut butter cups.
04 - Spread the filling evenly over the cooled crust, smoothing the surface with a spatula.
05 - Drizzle caramel sauce over the surface of the cheesecake and sprinkle with chopped peanuts.
06 - Refrigerate for at least 4 hours to ensure the cheesecake sets before serving.

Notes:

01 - This Peanut Butter Cup Cheesecake combines layers of creamy peanut butter, chocolate, caramel, and crunchy peanuts.
02 - Perfect for birthdays, celebrations, or a decadent dessert any time.
03 - For the best results, refrigerate overnight to ensure a firm set and optimal flavor.