Peanut Butter Cup Cheesecake
Serves 16

2 cups graham cracker crumbs, regular or chocolate
10 tablespoons butter, melted
1/4 cup sugar
2 pounds cream cheese, softened
1 can sweetened condensed milk
1 1/4 cups chocolate chips, melted
4 large eggs
32 peanut butter cup candies, bite sized, quartered

Preheat oven to 300 degrees. Fill a pan with hot water and put it in the oven on the bottom rack. Line the bottom of a spring-form pan with foil, then wrap the pan up the sides in foil to ensure no cheesecake leaks out while cooking. Combine cracker crumbs with melted butter and sugar, stir together, then press into the pan, coming just slightly up the edges with the crumbs. Beat cream cheese until soft and fluffy; add milk and beat until incorporated. Add melted chocolate and beat until smooth, then add eggs one at a time, beating until well blended. Fold in all but 1/2 cup of the peanut butter cups then pour into the prepared spring-form pan. Dot the top of the cheesecake with remaining peanut butter candies and bake for 60-70 minutes, until cake is set (center may remain a bit wiggly but will firm up as it cools). Cool completely and refrigerate before cutting.