1    Chocolate / Peanut Graham
Cracker Crust
32 oz Cream Cheese, softened
1 c  Sugar
4    Eggs
2 ts Vanilla Extract
1/2 c  Semisweet Chocolate Chips,
Finely chopped
1 c  Chocolate Fudge Syrup Or
Topping
1/2 c  Blanched Peanuts, corsely
Chopped
4    Reeses Peanut Butter Cups,
Cut in halves

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.