So I finally got a cheesecake pan for our wedding...which was 3 months ago and thought it was about time to use it. I've been wanting to make this cheesecake forever.  I wanted to find something that was similar to the Cheesecake Factory's Adam's Peanut Butter Cup Cheesecake. So this is what I found online and I changed it a bit.

Peanut Butter Cup Cheesecake
Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup crushed cream-filled chocolate sandwich cookies
• 6 tablespoons butter, melted
• 3/4 cup creamy Jif® Peanut Butter
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 3 eggs, lightly beaten
• 1-1/2 teaspoons vanilla extract
• 1 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

Directions

• In a bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
• Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.
• In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
• In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
• In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
• Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.
  
  **a few things I changed.. I added chopped Butterfingers and chopped Reese's peanut butter cups to the batter. I also used Butterfingers on top of the cake along with the Reese's.
  
  This cheesecake was awesome! Next time I would make the whole crust out of chocolate cookies rather than a mixture of chocolate and graham crackers. It would seem more like the Cheesecake Factory kind and taste better :) 
  
  

I'm trying really hard to start cooking more...so this is a lot of experimenting. I have a tendency to find recipes online and then they don't turn out so well. I also like to try to make them a little healthier and lowfat..which my husband doesn't like BUT I'm just trying to keep him healthy.  I made Chicken, Broccoli, and Garlic Pasta Casserole that I found on Cooks.com.  It was decent but I ended up using Skim Milk in place of Whole Milk which I think made the casserole a little runny. Erik gave it a ....I'd eat it again but with more cheese. He's all about loading it up with fat.

Chicken, Broccoli & Garlic Pasta Casserole
The recipe is as follows:

Ingredients
3 oz. cooked penne
Salt & Pepper to taste
3 c. steamed, chopped broccoli
2 cloves chopped garlic
3 tbsp. flour
1 tsp. dried thyme
1 1/2 c. chicken broth
1 1/2 c. whole milk
1 bay leaf -- I didn't have so didn't use it.
3/4 lb chicken breast boneless strips
Pinch nutmeg
2 tbsp. chopped parsley
1/2 c. cottage cheese
3 tbsp. parmesan cheese

Directions
Cook pasta according to directions. Steam broccoli. Place both in a bowl. heat oven to 350 degrees. In a sauce pan, heat the butter over medium heat.  Add onion and cook for about 3 minutes until softened. Stir in garlic and flour; cook for 1 minute. Stir in thyme and then slowly whisk in broth and milk. Add bay leaf, bring to boil, reduce heat and cook gently for 10 minutes. Add chicken and cook for 2 to 3 minutes until chicken is barely cooked through.  Remove from heat and season with salt, pepper and nutmeg.  Add to bowl with the pasta and broccoli along with parsley and stir until mixed. Put casserole into oiled 11 1/2 x 8 inch baking dish. Dot with cottage cheese and sprinkle with parmesan. Bake for 20 minutes until heated and through and top is lightly browned.

I served the pasta with homemade white bread! YUM YUM!