Reeses Peanut Butter Cup & Caramel Cheesecake

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From: Clare Nixon

-----Crust-----
1 cup Cookie Crumbs, (oreo)
1 cup Vanilla Wafer Crumbs
4 tablespoons Unsalted Butter, melted

-----Filling-----
32 ounces Cream Cheese, softened
1 cup Sugar
4 Eggs
2 tablespoons Flour
1/2 cup Sour Cream
1 teaspoon Vanilla
15 Reese's Peanut Butter Cups, chopped
Caramel topping

Directions:
1. Mix together crust ingredients and press onto bottom and sides of greased 9-inch springform pan.
2. Preheat oven to 425.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Add flour, sour cream, and vanilla. Pour half of batter in crust-lined pan. Sprinkle Reese's on top. Pour caramel in swirls on top of candy. Pour remaining batter over top. Pour remaining Reeses on top and add more caramel topping if desired. Bake at 425 for 15 minutes, then reduce heat to 225 and bake for an hour. Best if chilled before serving.