1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside. 2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes. 3. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly. 4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center. 5. Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top. Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 176 (41%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 390mg||120 %|
|Sodium 152.2mg||5 %|
|Potassium 134.5mg||4 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 53.1g|
|Protein 11.2g||16 %|
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Calories per serving: 426
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