Categories: Cheesecakes 
      Yield: 6 servings 
  
  1 1/2 pk GRAHAM CRACKERS, crushed            1 c  SUGAR 
      5 tb BUTTER, melted                      5    Jumbo EGGS, shelled and 
    1/3 c  SUGAR                                    -placed in bowl then 
           Mix and pat into a 10"                   Warmed in microwave for 25 
           -springform pan.                         -seconds 
     32 oz CREAM CHEESE (good quality),      1/4 c  CORNSTARCH 
           -taken out of                       1 ts VANILLA 
           Package and warmed in             1/2 c  WHIPPING CREAM 
           -microwave for 2                    8    REESE'S PEANUT BUTTER CUPS, 
           Minutes on high                          -chopped into 
  
  ** ** 
   
  medium-size pieces ** Cream the cheese until light. Add sugar and beat some 
  more. Add eggs one at a time and beat after each. Mix in cream, vanilla and 
  cornstarch. Stir in the candy. 
   
  Pour into crust and bake at 350-degrees for 1 hour or so until outside edge 
  is firm and middle is still soft. (Keep a pan of water in the bottom of the 
  oven as the cake is baking to keep the humidity high and keep the cake from 
  cracking. 
   
  When the cake comes out of the oven run a knife around the edge. 
   
  Cool for several hours then top with more chopped Reese's and drizzle with 
  melted chocolate. 
   
  Optional- Add 1 cup chopped peanuts to the crust or even add 1/2 cup peanut 
  butter to the cake (after the eggs and before the cream).