Servings: Makes 1 (10-inch) cheesecake
1 1/2 cups crushed chocolate graham crackers
1/4 cup granulated sugar
5 tablespoons butter, melted
4 (8-ounce) packages cream cheese, softened
1 3/4 cups firmly packed brown sugar
1 cup creamy peanut butter
3 large eggs
2 egg yolks
1/2 cup heavy whipping cream
10 fun-size chocolate-covered crispy-crunchy peanut-buttery candy bars, chopped*
Garnish: chopped fun-size chocolate-covered crispy-crunchy peanut-buttery candy bars
1. To prepare crust: Preheat oven to 300°. In a small bowl, combine crushed graham crackers and sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan. Bake for 6 minutes.
2. To prepare filling: In a large bowl, beat cream cheese, brown sugar, and peanut butter at medium speed with a mixer until creamy. Add eggs and yolks, one at a time, beating just until combined after each addition. Stir in cream and crushed candy. Spoon batter into prepared crust.
3. Bake for 1 hour and 15 minutes. Turn oven off, and leave in oven with door closed for 1 hour. Remove from oven, and let cool completely. Cover and chill for at least 4 hours before serving. Garnish with chopped candy bars, if desired.
*We used Butterfinger.
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