1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
3/4 c. sugar
3 eggs
1 tsp. vanilla
3 (8 oz.) Philadelphia cream cheese, softened
1 1/4 c. Reese's peanut butter cups, sliced in sm. pieces

Combine crumbs, sugar and butter; press into bottom of 9 inch springform pan. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

Blend in Reese's cups and vanilla; pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking 35 minutes. Loosen cake from rim of pan. Cool before removing from rim of pan.

When cool, frost top and sides of cheesecake with Chocolate Buttercream Frosting. Arrange pecan halves along top edge of cheesecake and chopped pecans along sides. Chill. Serves 10 to 12.