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