Makeover Peanut Butter Cup Cheesecake

My lesson today at church was on "Physical Health".  We talked about eating habits and how you can change a recipe to make it more healthy.  This is a recipe I got out of my "Healthy Cooking" magazine (Feb/Mar 2010 p. 27).  The girls thought it looked really good and wanted the recipe.  So I thought I'd post it here while I am sending them a copy.  It really does look good. 

The original recipe was 500 calories per serving.  This makeover version cut 184 Calories, 17 g Fat, 11 g Saturated Fat, & 61 mg. Cholesterol.  The changes made:  limited the crust to just the bottom by decreasing those ingredients by 40 percent.  Replaced 24 oz. of regular cream cheese with 16 oz. of fat free and 8 oz. of reduced fat, and pared down the sugar, eggs and hot fudge topping just enough to not change the taste or texture. 
Makeover Peanut Butter Cup Cheesecake
CRUST
3/4 c. graham cracker crumbs
2 T. sugar
2 T. butter, melted
3/4 c. creamy peanut butter
FILLING
2 pkgs. 8 oz. fat-free cream cheese
1 pkg. 8 oz. reduced- fat cream cheese
1 c. reduced fat sour cream
3/4 c. sugar
2 eggs, lightly beaten
1 1/2 t. vanilla extract
3/4 c. hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
Mix together the cracker crumbs, sugar and butter and press into the bottom of a sprayed, 9 inch springform pan.  Place pan on a cookie sheet and bake at 350 for 10 minutes.  Cool.
In a microwave bowl, heat peanut butter on high for 30 seconds or until soft.  Spread over the crust to within 1 inch of edges. 
Mix together the cream cheese, sour cream and sugar until smooth.  Add eggs; beat on low speed just until combined.  Stir in vanilla.  Pour 1 cup into a bowl and set aside.  Pour remaining filling over peanut butter layer. 
In a microwave bowl, heat 1/4 c. fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture.  Pour over filling; cut thru with a knife to swirl.
Return pan to baking sheet.  Bake for 50  to 60 minutes or until the center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around pan edges to loosen; cool 1 hour longer. 
Microwave the remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake.  Garnish with Peanut butter cups.  Refrigerate overnight. 

Makes 16 servings, 1 slice contains; 316 calories, 16 g fat (6 g saturated fat), 47 mg cholesterol and 1 g fiber