Southern Peanut Butter Cheesecake

• 12 cup low fat graham cracker crumbs
• 8 ounces light cream cheese, cut into cubes
• 8 ounces fat free cream cheese, cut into cubes
• 12 cup fat free sour cream
• 12 cup low fat cottage cheese
• 13 cup peanut butter
• 12 cup dark brown sugar
• 2 teaspoons vanilla extract
• 6 egg whites

1. Coat a 9-inch spring form pan with cooking spray.
2. Sprinkle graham cracker crumbs evenly over the bottom of pan.
3. Set aside.
4. Process the cream cheese, sour cream and cream cheese in a food processor until smooth.
5. Add the peanut butter and mix.
6. Slowly add the sugar and vanilla extract.
7. Slowly pour the eggs through the food chute with the processor running.
8. Blend until combined.
9. Spoon the mixture over the graham cracker crumbs.
10. Bake in a 300F oven for 50 minutes.
11. Center will be soft, but will firm when chilled.
12. Turn the oven off and leave the cheesecake in the oven for 30 more minutes.
13. Remove from oven; let cool to room temperature on a wire rack.
14. Cover and chill 8 hours.

graham cracker crumbs, light cream cheese, cream cheese, sour cream, cottage cheese, peanut butter, brown sugar, vanilla, egg whites

Taken from www.food.com/recipe/southern-peanut-butter-cheesecake-349989 (may not work)