Menu Description:"Chocolate & vanilla marbled cheesecake on a chocolate cookie crust, topped w/fudge & Reese's Peanut Butter Cup pieces."

If I had to pick one person in the restaurant business with the most respected and distinguished career, it would have to be Norman Brinker. The 65-year old CEO of Brinker International is still building on a success story that spans four decades, and recently detailed his life in an autobiography, On The Brink. Back in the fifties, Norman took a job with Robert Peterson, who had just a few years earlier opened the first Jack-In-The-Box in San Diego, California. By the age of 34, Norman owned 20 percent of Jack-In-The-Box, giving him enough capital to set out on his own venture. In 1964 he opened a fifties-style coffee shop in downtown Dallas called Brinks. He sold that eatery a year later for $6,000 and sank that cash into a new chain that would become one of his most successful ventures. Norman opened the first Steak and Ale in 1966, took the chain public in 1971, then 10 years later sold the whole kit-and-caboodle for $100 million to the Pillsbury Company (that's some serious dough, boy). Pillsbury kept him on to run the operation, but Norman needed new action. In 1983, he purchased Chili's from founder Larry Levine and within 12 years built the chain into a billion-dollar company. Today Norman continues to watch Brinker International grow as new concepts like Cozymel's and Romano's Macaroni Grill are added to his long list of restaurant chain successes.

Speaking of rich, here's a tasty dessert for anyone who digs cheesecake and peanut butter cups. Use an 8-inch springform pan for this recipe if you have one. If not, you can also use two 9-inch pie pans and make two smaller cheesecakes. For the Oreo cookie crumbs, you can crumble three Oreo cookies, after removing the filling, or you can find packaged Oreao crumbs in the baking section of your supermarket near the graham cracker crumbs.