1 c. graham cracker crumbs
1/2 c. finely chopped peanuts
1/3 c. butter, melted
2 tbsp. sugar
3 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 tbsp. flour
1 tsp. vanilla
3 eggs
5 (1.8 oz.) pkg. (1 1/2 c.) chopped milk chocolate peanuts butter cups
1 tbsp. flour

Preheat oven to 325 degrees. Mix together crumbs, peanuts, butter and 2 tablespoons sugar in a small bowl. Press onto bottom and 1 1/2 inch up sides of 9-inch springform pan. Bake 10 minutes.

Beat cream cheese, 3/4 cup sugar, 2 tablespoons flour and vanilla in a large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

Toss together chopped peanut butter cups with 1 tablespoon flour. Stir into cream cheese mixture. Pour into crust. Bake 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill.