This delicious recipe brings together REESE'S Peanut Butter Cup Minis, REESE'S Creamy Butter and a REESE'S Peanut Butter Cup in one big embrace. Best of all? You don't even have to turn on the oven.
Prepare Peanut Butter Crumb Crust. Sprinkle mini peanut butter cups over crust; set aside.
Combine peanut butter, cream cheese and sweetened condensed milk in large mixer bowl; beat until smooth. Sprinkle gelatin over hot water in small bowl. Let stand 2 minutes to soften; stir until gelatin is dissolved. Gradually beat into peanut butter mixture. Fold in 4 cups whipped topping. Pour into prepared crust.
Cover; refrigerate about 4 hours or overnight. Garnish with remaining whipped topping and sprinkles. Top with peanut butter cup. Cover; refrigerate leftover cheesecake or freeze for longer storage.
Peanut Butter Crumb Crust: Heat oven to 350° F. Line 9-inch springform pan with foil. Stir together vanilla wafer crumbs and powdered sugar. Place peanut butter and butter in small microwave-safe bowl. Microwave at medium (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press crumb mixture firmly onto bottom of springform pan. Bake 5 minutes. Cool completely.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.