| 1 | Preheat oven to 425°F. |
| 2 | In a food processor, grind cookies into fine crumbs. |
| 3 | Add melted butter and process until well mixed. |
| 4 | Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. |
| 5 | Set aside. |
| 6 | In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. beat in eggs, one at a time, beating well after each addition. |
| 7 | Beat in flour, milk and vanilla. |
| 8 | Beat until well blended and smooth, about 4 minutes. |
| 9 | Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. |
| 10 | Carefully pour cheesecake mixture over all; spread evenly. |
| 11 | Bake 15 minutes. |
| 12 | Reduce oven temperature to 250°F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center. |
| 13 | Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. |
| 14 | Run a knife around the pan edge to loosen cake, and remove. |
| 15 | Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top. |
