Elf Cheesecake

For the crust: Crush the cookies in a food processor. Add the melted butter and mix well. Press onto the bottom and partially up the sides of a 10″ Springform pan which has been covered (on the outside) with aluminum foil. Bake at 350 degrees for 6-8 minutes.

For the filling:
1- Microwave the hot fudge topping until just soft enough to mix, but not hot. Mix in the peanut butter and stir until smooth; set aside. This will be for your peanut butter fudge ripple effect.
2- Chop up your candy in preparation
3- In a food processor, beat cream cheese, sugar, sour cream and vanilla until smooth. Add eggs and process an additional 5-7 seconds.
4- Pour half the batter over the cooked crust.
5- Drizzle half of your peanut butter/fudge sauce over the cheesecake batter and use a knife to gently ripple it into the batter.
6- Sprinkle half of the chopped candy over the top.
7- Pour the rest of your cheesecake batter into the pan.
8- Repeat the ripple and candy layers with the remainder of each.
9- Bake at 350 degrees for 50 minutes, or until the center is just set.
10- Cool on a wire rack for 10-15 minutes; then carefully run a knife which has been dipped into boiling water around the edge of your cheesecake pan to loosen the softened candy from the sides. Do not remove the sides yet. This will make life much easier when you go to serve this later.

Cool another 30 minutes, then put in the refrigerator overnight.