adam's peanut butter cup fudge ripple cheesecake

For the Crust:

4 1/2 cups crushed Oreo cookies

1/2 cup melted butter

For the Filling:

3 (8 ounce) packages cream cheese, softened

1 cup sugar

1 cup sour cream

3 eggs, lightly beaten

1 1/2 teaspoons vanilla

1 cup chocolate fudge topping, divided

6 peanut butter cups, cut into small wedges

6 butterfinger, chopped

1. Crush Oreos in a food processor. Add melted butter and mix well. Press onto bottom and up 1" sides of a 10" springform pan. Bake at 350 for 6 minutes.

2. In a large bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed till combined. Stir in vanilla. Pour half of cream cheese batter over crust. Microwave half of the hot fudge topping till pourable, but not hot. Drizzle this over the cheesecake batter. Sprinkle with half of your peanut butter cups and butterfinger. Pour the rest of your cheesecake batter over the peanut butter cups and butterfinger. Then top with remaining peanut butter cups and butterfinger, pressing down on them a little.

3. Bake at 350 for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack. Microwave remaining fudge topping and drizzle over top of cheesecake. Refrigerate overnight. Garnish with more peanut butter cups if desired.