Ingredients
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 4 packages (8 ounces each) cream cheese, softened
– 1 cup creamy peanut butter
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1 cup mini Reese’s Peanut Butter Cups, chopped
– Extra mini Reese’s for topping
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Baking sheet
– Parchment paper
Step-by-Step Instructions
First, preheat your oven to 325°F (163°C) and prepare your springform pan by greasing it lightly and placing a sheet of parchment paper on the bottom. This is a little trick I learned to prevent sticking and make serving a lot easier! Then, in a medium bowl, mix the graham cracker crumbs and melted butter together until it resembles wet sand. Press this mixture firmly into the bottom of the springform pan to create a solid crust. Bake for about 10 minutes, until it’s lightly golden, then let it cool. (See the next page below to continue steps…)