Peanut Cheesecake

• 1/4 cup creamy peanut butter
• 3 tablespoons sugar
• 3 tablespoons margarine or butter
• 1 1/2 cups graham cracker crumbs About 20 squares
• 2 cream cheese pkt, 8 oz., softened
• 3/4 cup sugar
• 2 teaspoons vanilla
• 2 eggs
• 1/2 cup salted peanuts Finely chopped
• 1/2 cup whipping cream Chilled
• 1/2 teaspoon vanilla
• peanut brittle cup Finely crushed

1. Heat oven to 350. Heat Peanut butter, 3 tbls sugar, and margarine in 1 1/2 qt saucepan over low heat, stirring frequently until margarine is melted.
2. Stir in crracker crumbs. Press firmly against bottom and side of ungreased pie plate (9 X 1 1/4). Beat cream cheese slightly in 2 1/2 qt bowl. Add 3/4 cup sugar, 2 tsp vanilla and eggs; beat on medium speed until smooth, about 2 minutes. Fold in peanuts; pour over crumb mixture. Bake until firm, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours. Beat whipping cream and 1/2 tsp vanilla in chilled bowl until stiff.
3. Spread over cheesecake, sprinkle with peanut brittle. Refrigerate immediately. 8 servings; 410 calories per serving.

peanut butter, sugar, margarine, graham cracker crumbs, cream cheese, sugar, vanilla, eggs, peanuts, whipping cream, vanilla, peanut brittle

Taken from www.yummly.com/recipe/Peanut-Cheesecake-1669918 (may not work)