There are three pies at the site below that use peanut butter cups. Check out the Peanut Butter Ice Crem Pie, the Easter Pie & Reese's Mousse Pie recipes. Here is a link that might be useful: Pies with Peanut Butter Cups

I like this one for a regular cheesecake: BEST CHEESECAKE Creust: 1 cup flour 1/4 cup sugar 1 tsp grated lemon zest 1 stick butter 1 egg yolk, slightly beaten 1/4 tsp vanilla Preheat oven to 400°. Combine the flour, sugar & lemon zest. Cut in butter with a pastry blender until teh mixture is crumbly. Add the yolk & vanilla; blend well. Pat 1/3 of the dough on the bottom of a 9" springform pan (sides removed.) Bake about 6 minutes or until golden; cool. Butter the sides of the pan; attach to the bottom. Pat the remaining dough evenly on the sides to a height of 2". Cheese Filling Five 8 oz pkg cream cheese, softened 1 3/4 cup sugar 3 TBL flour 3/4 tsp grated lemon zest 1/4 tsp salt 1/4 tsp vanilla 5 eggs (1 cup) 2 egg yolks 1/4 cup heavy cream Heat oven to 500°. Put the cream chese in a mixing bowl & beat until fluffy. In a separate bowl, combine the sugar, flour, lemon zest, salt & vanilla. Gradually blend into the cheese. Add the eggs & yolks, 1 at a time; beat well after each addition. Gently stir in the cream. Turn into the crust-lined pan. Bake at 500° for 5-8 minutes or until the top of the crust is golden. Reduce the heat to 200°; bake 1 hour longer. Remove from the oven; cool in the pan for 3 hours. Remove the sides of the pan. Chill 6 hours or overnight.~~(Serve in small slices, very rich.) For a gussied up verson I like this: PRALINE CHEESECAKE WITH PECAN SAUCE Crust: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup pecans, chopped & toasted 4 TBL butter, melted Preheat oven to 350°. Combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" i[ tje sodes pf a 9" springform. Bake 10 minutes. Filling: Three 8 oz pkg cream cheese, softened 1 cup packed brown sugar 2/3 cup evaporated milk 2 TBL flour 1 1/2 tsp vanilla 3 eggs 1 cup pecan halves, toasted Beat together the cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake. Pecan Sauce 1 cup dark brown sugar, packed 2 TBL cornstarch 2 TBL butter 1/2 cup broken pecan pieces In a saucepan, mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce over the cheesecake or pass in a sauceboat.~~

Even though this may not be the Peanut Butter Cake you are looking for.....at least it is a Peanut Butter Cake! Peanutbutter Cake with Chocolate Peanut Butter Frosting 1/3 cup butter, softened 2¼ cups cake flour, sifted before measuring 1½ cups granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1/3 cup creamy peanut butter 1 cup milk 2 eggs 1 teaspoon vanilla extract Chocolate Peanutbutter Frosting, below Cream butter until light and fluffy. Sift in flour, sugar, baking powder, and salt. Add peanut butter and 2/3 cup of the milk. Mix until flour is well moistened. Beat for 2 minutes on low speed of electric hand-held mixer. Beat in remaining 1/3 cup of milk, the eggs, and vanilla. Beat for 2 minutes. Grease and flour two 9-inch layer cake pans; pour batter into the pans. Bake at 375° for about 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool, carefully remove from pans, frost, and assemble layers. Chocolate Peanut Butter Frosting: 1/2 cup peanut butter 1/3 cup unsweetened cocoa 2 3/4 cups sifted powdered sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup half-and-half or evaporated milk Cream together the peanut butter and cocoa. Add the sifted powdered sugar, salt, and vanilla, and about 1/2 cup of cream. Beat until smooth, adding a little more cream for a good spreading consistency, if necessary. Here is a link that might be useful: A Peanut Butter Cake

I think it's against the law to post such a description AND a photo, and not include the recipe! I'll be happy to taste test this delectable pie every 15 minutes from 1:30 pm and onwards until serving time. Really, though, I think maybe put it in the fridge when you get up in the morning, and perhaps put it out on the counter for maybe an hour or even a bit less prior to serving, and it should be okay. No matter what, whether it's very chilly or perfect ,or partially chilly-firm, it will be wonderful! Smiles, Sooz