Peanut Butter Cheesecake

Peanut Butter Cheesecake
Smooth and creamy peanut butter cheesecake

Ingredients
Crust:
2 cups Crispix, crushed
2 tablespoons sugar
1/3 cup melted unsalted butter

Filling:
1 pound cream cheese, softened
1 pound sour cream, at room temp
3/4 cup sugar
3 each eggs, at room temp
1/2 tablespoon vanilla
1 3/4 cup peanut butter
1/8 teaspoon salt

Preparation1. Preheat oven to 325 degrees.
2. Spray the bottom and sides of a 9 inch spring form pan with cooking spray.
3. Cover the bottom and sides of the pan with foil and have a 2 inch tall baking pan ready to place the filled spring form in.

Crust:

1. Stir crumbs,sugar and butter until combined; press onto bottom of 9-inch spring form pan.

Filling:

1. Whip cream cheese and sugar until smooth. Scrape the bowl, including the bottom
2. Add in sour cream. Whip until smooth. Scrape the bowl.
3. Add vanilla, salt and peanut butter. Whip again until smooth. Scrape the bowl.
4. Add eggs. Whip until incorporated.
5. Pour onto crust and bake in a water bath at 325 degrees for 45 minutes, or until the cheesecake begins to pull away from the sides of the mold.

Serving:

1. Chill for 4 hours or overnight. Slice and serve with berry, chocolate, banana or vanilla sauce.