1 1/2 C chocolate cookie crumbs
5 Tbls butter, melted
32 oz cream cheese, softened
1 C sugar
1/2 C sour cream
2 tsp vanilla
3 oz bittersweet chocolate, melted
1 C creamy peanut butter
6 peanut butter cups, quartered
Preheat oven to 350°. Combine cookie crumbs and melted butter; press onto bottom and 1/2" up sides of 9" springform pan sprayed with non-stick spray. Bake 10 minutes, let cool.
In a large bowl, beat cream cheese until light and fluffy; beat in sugar until smooth. Add eggs one at a time. Beat in sour cream and vanilla. Remove 1 1/2 C of the batter into another bowl; stir in chocolate. Add peanut butter to cream cheese mixture in first bowl.
Pour 1/2 of peanut butter mixture into crust,and top with peanut butter cup pieces. Alternately drop the rest of the peanut butter mixture and the chocolate mixture over peanut butter cup pieces; swirl batters together gently to marbleize.
Bake 50 minutes, or until cake barely jiggles in the center. Using a thin knife, carefully cut around top edge of cheesecake to release it from the pan. Cool completely; cover and refrigerate until cold through -- 6 hours or overnight.