Peanut Butter Lover's Cheesecake

• Crust
• 2-1/2 qt. NUTTER BUTTER Peanut Butter Sandwich Cookies, finely crushed
• 1 cup butter, melted
• Filling
• - PHILADELPHIA Original Cream Cheese, softened
• 1 qt. sugar
• 1 qt. sour cream
• 4 tsp. vanilla
• 16 each eggs
• 2 qt. NUTTER BUTTER Peanut Butter Sandwich Cookies, chopped

1. Crust: Mix cookie crumbs and butter.
2. Press about 2 cups onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
3. Bake in 325F-standard oven 10 min.
4. Cool on wire racks while preparing Filling.
5. Filling: Beat cream cheese in large bowl of mixer fitted with paddle attachment until creamy.
6. Add sugar; beat until well blended.
7. Add sour cream and vanilla; mix well.
8. Add eggs, 1 at a time, mixing after each until well blended.
9. Stir in chopped cookies.
10. Pour 1-3/4 qt.
11. of the batter over each crust.
12. Bake 1 hour 10 min.
13. to 1 hour 15 min.
14. or until centers are almost set.
15. Run knife around rim of each pan to loosen cake; cool before removing rim.
16. Refrigerate at least 4 hours or overnight.

crust, sandwich cookies, butter, filling, cream cheese, sugar, sour cream, vanilla, eggs, sandwich cookies

Taken from www.kraftrecipes.com/recipes/peanut-butter-lovers-cheesecake-97483.aspx (may not work)