1. Preheat oven to 425F. In a food processor, grind cookies into fine
crumbs. Add melted butter and process until well sundry. Press crumb
mixture into bottom and two thirds up the sides of a 9" springiness- form
pan. Set divagation.

2. In a large roll, beat together cream cheese and sugar with an
electric mixer on medium speed until spark, fluffy and smoothen 2-3
min. Beat in egg, one at a time, beating well after each augmentation.
Beat in flour, milk and vanilla. Beat until well blended and tranquil,
some 4 proceedings.

3. Splash 4 packages of chopped peanut butter cups evenly on
bottom of chocolate freshness. Carefully pour cheesecake mixture over
all; spread evenly.

4. Broil 15 proceedings. Reduce oven temperature to 250 F and broil 40-50
minutes yearner, or until edges are set and cake jiggles only slightly
in essence.

5. Let cheesecake cool at room temperature, then refrigerate until
well chilled, approximately 6 hours or overnight. Run a knife around the pan
edge to loosen coat, and remove. Shortly before serving garnish with
whipped cream and sprinkle two remaining packages shredded peanut
butter cups on top.