1st Cheesecake - Filling & Results

Cooking for me is like therapy.  Take for instance painting — you begin with a blank canvas and the outcome is your masterpiece.  And that is exactly how I feel when I cook. Even if there is a recipe to follow, you have the liberty to change it up and make it your own.  And that's what I did with this recipe for my first cheesecake.  

Right before I put it in the fridge to cool.

Filling and topping recipe for the cheesecake:

If you want the crust recipe, click here.

3 packages (8 ounces, each) cream cheese, softened
    1 cup sugar
    1 cup (8 ounces) sour cream
    1-1/2 teaspoons vanilla extract
    3 eggs, lightly beaten
    1/4 cup hot fudge ice cream topping

    6 peanut butter cups, cut into small wedges

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
    

In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
    

Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
 

After it came out of the oven and spring form pan before garnishing and placing in the fridge.

Garnish with Reese's Peanut Butter Cups. Refrigerate. Yield: 12-14 servings.

(Side note:  Terry didn't care too much for the peanut butter layer on the crust.  So the next time I make this one, I will leave it off.  Other than that, he said  it was "better than one from the cheesecake factory.")

Do you have a favorite recipe for cheesecake?  If so, I'd love to try it!

Enjoy, y'all!