Recipe: Peanut Butter Cup Cheesecake

Crust:
1/2 cups graham cracker crumbs 1/3 cup sugar 6 tablespoons butter, melted
Filling: 5 (8oz) blocks cream cheese 1 1/2 cups sugar 1 cup peanut butter 2 teaspoons vanilla 3 eggs 8oz Reese's mini peanut butter cups, halved chocolate syrup (optional)

Set the cream cheese out to soften as it comes to room temperature.  
For the crust, mix together graham cracker crumbs, sugar, and butter until moist. Press crust into the bottom and half way up the sides of a 9 inch spring form pan. 
Bake at 350 degrees for 7 minutes. Remove from oven and reduce heat to 325. 
In a stand mixer, beat the softened cream cheese and sugar. Add the vanilla and peanut butter and beat until well combined. 
In a small bowl, crack the eggs and beat slightly with a whisk. Gradually pour the beaten eggs into the mixing bowl on low speed. Gently fold in the chopped mini peanut butter cups. 
Spread batter into graham cracker crust and bake for 1 hour to 1 hour 10 minutes, the center will still be slightly giggly. Allow cheesecake to cool on counter and then refrigerate overnight. 
Serve with drizzled chocolate syrup, if desired.