1 cup graham cracker crumbs
1/4 cup oreo cookie crumbs (3 cookies with filling removed)
1/3 cup butter, melted
1/4 cup smooth peanut butter (not chunky)
3 (8 oz) pkgs cream cheese, softened
1 cup sour cream
1 cup sugar
1 1/2 tsp vanilla
1/4 cup chocolate syrup
1 cup fudge topping
4 chilled regular-size reese’s peanut butter cups (not bite-size)

preheat the oven to 375 degrees.

in a medium bowl, combine the graham cracker crumbs, chocolate cookie crumbs, and melted butter.

press the crumbs firmly over just the bottom of an 8″ springform pan. bake for 6-8 minutes.

when the crust is cool, spread the peanut butter in a circle in the center of the crust. you don’t need to spread the peanut butter to the edge – leave an inch margin all around.

you’ll need two separate bowls for the two fillings, one larger than the other. in the larger bowl, with an electric mixer, beat together the cream cheese, sour cream, sugar, and vanilla until smooth.

remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. add the chocolate syrup to this mixture and combine.

pour the large bowl of filling into the pan and spread it evenly over the crust.

pour the chocolate filling onto the other filling and spread it out. using the tip of a knife, swirl the chocolate into the white filling beneath it. a couple of passes should be enough.

lower the oven temperature to 350 degrees. bake the cheesecake for 60-70 minutes or until a knife inserted into the center of the cheesecake comes out clean. remove from the oven and allow it to cool.

when the cheesecake is completely cool, soften the fudge topping in a double boiler or the microwave for about 45 seconds, then spread it out evenly over the cheesecake. be sure to cover the entire surface of the filling.

unwrap the peanut butter cups and chop them into small chunks.

sprinkle the peanut butter cup pieces and any crumbs over the top of the cheesecake. chill.

slice the cake 5 times through the middle to make 10 slices.

serves 10