1 1/2 pk GRAHAM CRACKERS, crushed 1 c SUGAR
5 tb BUTTER, melted 5 Jumbo EGGS, shelled and
1/3 c SUGAR -placed in bowl then
Mix and pat into a 10″ Warmed in microwave for 25
-springform pan. -seconds
32 oz CREAM CHEESE (good quality), 1/4 c CORNSTARCH
-taken out of 1 ts VANILLA
Package and warmed in 1/2 c WHIPPING CREAM
-microwave for 2 8 REESE’S PEANUT BUTTER CUPS,
Minutes on high -chopped into
** **
medium-size pieces ** Cream the cheese until light. Add sugar and
beat some more. Add eggs one at a time and beat after each. Mix in
cream, vanilla and cornstarch. Stir in the candy.
Pour into crust and bake at 350-degrees for 1 hour or so until
outside edge is firm and middle is still soft. (Keep a pan of water
in the bottom of the oven as the cake is baking to keep the humidity
high and keep the cake from cracking.
When the cake comes out of the oven run a knife around the edge.
Cool for several hours then top with more chopped Reese’s and drizzle
with melted chocolate.
Optional- Add 1 cup chopped peanuts to the crust or even add 1/2 cup
peanut butter to the cake (after the eggs and before the cream).
Yields
6 servings