Peanutty Hot Fudge Cheesecake

• 1-1/2 c. graham cracker crumbs (1 pkg.)
• 1/3 c. Parkay margarine, melted
• 1/4 c. granulated sugar
• 1 (8 oz.) pkg Philadelphia cream cheese, softened
• 1 c. powdered sugar
• 1/3 c. peanut butter
• 3 c. Cool Whip non-dairy whipped topping, thawed
• 1/4 c. chopped peanuts
• 1/4 c. Kraft hot fudge topping, heated

1. Preheat oven to 350u0b0.
2. Stir together crumbs, margarine, and granulated sugar in small bowl, press onto bottom and 1/2 inch up sides of 9-inch springform pan.
3. Bake 10 minutes.
4. Cool.
5. Beat cream cheese, powdered sugar, and peanut butter in large mixing bowl at medium speed with electric mixer until well blended.
6. Fold in whipped topping, pour into crust.
7. Sprinkle with peanuts. Chill until firm. Drizzle topping over cheesecake just before serving. 10 to 12 servings.
8. Prep time:
9. 15 minutes, plus chilling

graham cracker crumbs, parkay margarine, granulated sugar, cream cheese, powdered sugar, peanut butter, peanuts, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=150414 (may not work)