Peanut Butter Cheesecake with Peanut Brittle

• Nonstick vegetable oil spray
• 2 8-ounce packages cream cheese, room temperature
• 1 1/4 cups creamy peanut butter (do not use old-fashioned style or freshly ground)
• 1 cup sugar
• 3/4 cup sour cream
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 11-ounce package peanut butter chips
• 1 tablespoon apricot jam, warmed
• 1 1/2 cups chopped Peanut Brittle

1. Preheat oven to 325F.
2. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray.
3. Line bottom with parchment.
4. Double-wrap outside of pan with heavy-duty aluminum foil.
5. Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy.
6. Beat in sour cream.
7. Beat in eggs 1 at a time, then vanilla.
8. Stir in peanut butter chips.
9. Transfer batter to prepared pan.
10. Place springform pan in large roasting pan.
11. Fill roasting pan with enough hot water to come 1 inch up sides of springform pan.
12. Bake cake until slightly firm to touch and top appears dry, about 1 hour.
13. Refrigerate cake uncovered until cold, at least 4 hours.
14. (Can be prepared 2 days ahead; cover and keep refrigerated.)
15. Cut around pan sides to loosen cheesecake; release sides.
16. Invert cake onto platter; peel off parchment.
17. Brush apricot jam over top of cake.
18. Sprinkle 1 1/2 cups peanut brittle pieces over cake and serve.

vegetable oil spray, cream cheese, peanut butter, sugar, sour cream, eggs, vanilla, peanut butter, apricot, peanut brittle

Taken from www.epicurious.com/recipes/food/views/peanut-butter-cheesecake-with-peanut-brittle-107885 (may not work)