Serves: 16
Total Calories: 507

CRUST
1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18)
6 tablespoons sugar
3 tablespoons unsweetened baking cocoa
1/4 cup butter or margarine, melted
FILLING
3 (8-ounce) packages cream cheese, softened
1 cup creamy peanut butter
1 (16-ounce) can vanilla ready-to-spread frosting
1 1/2 cups coarsely chopped creme-filled chocolate sandwich cookies (about 16)
TOPPING
4 (1.6-ounce) packages or 8 (0.6-oz.) chocolate-covered peanut butter cups, unwrapped, broken into pieces
1/4 cup milk
1 1/2 cups frozen whipped topping, thawed
3 tablespoons unsweetened baking cocoa
2 tablespoons sugar
GARNISH, IF DESIRED
1 chocolate-covered peanut butter cup, cut into 6 wedges
1 creme-filled chocolate sandwich cookie, cut into 6 wedges

In blender container, food processor bowl with metal blade or large bowl, combine all crust ingredients mix well. Press in bottom of ungreased 9- or 10-inch springform pan set aside.

In large bowl, beat cream cheese until smooth and creamy. Add peanut butter beat until light and fluffy. Fold in frosting. Pour half of batter over crust sprinkle evenly with 1 1/2 cups chopped cookies. Cover with remaining batter. Refrigerate 2 hours or until set.

In small microwave-safe bowl, combine peanut butter cups and milk. Microwave on HIGH for 1 1/2 to 3 minutes, stirring once halfway through cooking stir until smooth.* Pour over top of cheesecake refrigerate 1 hour or until set. Remove sides of pan.

In large bowl, combine whipped topping, 3 tablespoons cocoa and 2 tablespoons sugar fold to blend well. Pipe or spoon 12 circular mounds around edge of cheesecake top with candy and cookie wedges. Store in refrigerator.

*TIP: To melt peanut butter cups on stove top, in small saucepan, combine peanut butter cups and milk. Cook and stir over low heat for 2 to 3 minutes or until melted and smooth.

Nutrition Per Serving: Calories 620 Protein 109 Carbohydrate 54g Fat 4lg Sodium 440mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 507
Calories from Fat: 327

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
09: Other Desserts
Almond Brickle Dessert
Almond-Filled Cookie Cake
Apple Pie '63
Apricot Dessert Bars
Cake 'n Cheese Cake
Cherry Cream Crunch
Chocolate Almond Frozen Mousse
Cookie Cheesecake Squares
Cookie Crust Pecan Pie
Country French Apple Crescent Casserole
Crescent Macadamia Truffle Cups
Easy Lemon Cheesecake
Italian Crescent Crostata
Lemon Meringue Dessert Squares
Peach Elizabeth
Peaches and Cream Crescent Dessert
Peanut Butter Chocolate Creme Cheesecake
Peanut Chocolate Parfait Dessert
Praline Crescent Dessert
Praline Pecan Cheesecake
Royal Marble Cheesecake
Ruby Razz Crunch
Sour Cream Apple Squares
Southern Pecan Pie Cappuccino Squares
Spicy Apple Twists
Swedish Apple Mini-Dumplings
Tropical Citrus Pastry Stack-Up