Peanut Butter Rocky Road Cheesecake

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup sugar
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 3 tablespoons vanilla extract
• 1/8 teaspoon salt
• 4 large eggs, room temperature, lightly beaten
• 2 tablespoons creamy peanut butter
• 2 tablespoons honey
• 1 jar (7 ounces) marshmallow creme
• 1/2 cup hot fudge ice cream topping, warmed slightly
• 1/2 cup chopped salted peanuts

1. Preheat oven to 325u0b0. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a
3. .
4. Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. In a microwave, warm peanut butter and honey; mix until smooth. Drop spoonfuls of marshmallow creme, fudge topping and peanut butter mixture alternately over top of cheesecake. Swirl together using a toothpick or skewer. Sprinkle with peanuts.

graham cracker crumbs, butter, sugar, cream cheese, sugar, vanilla, salt, eggs, peanut butter, honey, marshmallow creme, cream topping, peanuts

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