Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    chocolate / peanut graham cracker crust
                        - -- see
                        this cookbook
  32      ounces        cream cheese -- softened
   1      cup           sugar
   4                    eggs
   2      teaspoons     vanilla extract
     1/2  cup           semisweet chocolate chips -- finely chopped
   1      cup           chocolate fudge syrup or topping
     1/2  cup           blanched peanuts -- corsely chopped
   4                    reese's peanut butter cups -- cut in halves

Preparation:

Preheat oven to 350 degrees. In a large bowl beat the cream cheese, eggs, sugar, and vanilla extract on high speed until smooth and satiny. Pour half into the prepared graham cracker crust. Add the finely ground chocolate chips to the remaining mixture and blend well. Pour on top of the first mixture already in the crust. Bake for 50 minutes. Remove from the oven and cool. Pour the chocolate fudge sauce over the top. Place the cut peanut butter cups on edge in the sauce spaced evenly around the cheesecake. Sprinkle with chopped peanuts. Refrigerate for 10 -12 hours before serving.