Sweet & Salty Peanut Butter Cheesecake

• 32 Nutter Butter cookies (16 ounces)
• 1/2 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 package (10 ounces) peanut butter chips, melted
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 2 cups miniature marshmallows
• 3/4 cup peanut butter
• 2/3 cup light corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1-1/2 cups dry roasted peanuts, coarsely chopped, divided

1. Preheat oven to 325u0b0. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.
3. In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
5. In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.
6. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.

butter cookies, butter, cream cheese, peanut butter chips, condensed milk, vanilla, eggs, marshmallows, peanut butter, light corn syrup, butter, vanilla, peanuts

Taken from www.tasteofhome.com/recipes/sweet-salty-peanut-butter-cheesecake/ (may not work)