INGREDIENTS
•
For the crust
•
16 Nutter Butter cookies (one row of the package)
•
1/4 cup butter, melted
•
For the peanut butter cheesecake
•
Two 8 oz packages cream cheese, softened
•
1 cup white sugar
•
1/2 cup creamy peanut butter
•
3 tablespoons all-purpose flour
•
4 eggs
•
1/2 cup milk (I used 2%)
•
15 full size Reese's peanut butter cups
•
For the chocolate drizzle
•
1/2 cup chocolate chips, I used Ghirardelli
•
1 tablespoon creamy peanut butter