Peanut Butter Chocolate Cheesecake

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Crust:
1 cup graham cracker crumbs
½ cup finely chopped peanuts
½ cup butter or margarine, melted

Filling:
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
2 tablespoons flour
1 teaspoon vanilla
3 eggs
1-1/2 cups chopped peanut butter cups (store bought or make your own)
1 tablespoon flour

Preheat oven to 325 degrees. Mix together graham cracker crumbs, peanuts and melted butter or margarine. Press onto bottom and slightly up sides of 9-inch springform pan. Bake for 10 minutes. Beat cream cheese until fluffy. Add sugar, flour and vanilla and continue beating. Add eggs, one at a time. Mixture should be very creamy. Toss chopped peanut butter cups with the 1 tablespoon flour. Stir into cream cheese mixture and pour into crust. Bake for 1 hour. Cool on wire rack. Loosen sides and refrigerate.

Garnish with extra chopped peanut butter cups if desired.

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