Peanut Butter Cup Cheese Cake

12 oz. Soft cream cheese ( do not use whipped )
2/3 C. Peanut Butter
1 can Sweetened Condensed Milk
1/3 C. Lemon Juice
1 Tsp. Vanilla
4 1/2 oz. Cool Whip
2 Four Pack Reeses Peanut Butter Cups

In a Kitchen Aid or with a hand mixer cream the cheese and peanut butter until light and fluffy, add the sweetened milk and mix again until smooth. Stir in the lemon juice and vanilla then fold in the cool whip. After folding cool whip, chop in a small food processor 6 of the peanut butter cups and fold into the mixture. Pour into a 10 inch graham cracker crust ( store bought or home made ) Take the remaining 2 chopped peanut butter cups and sprinkle over the top of the cheese cake. Cover and refrigerate for 2 hours or over night.

Very YUMMY !!!