Recipe - Peanut Cheesecake

One fourth cup Creamy peanut butter
3 tablespoon Sugar
3 tablespoon Margarine or butter
1 One half cup Graham cracker crumbs (About
20 squares)
2 pack (8 oz.) cream cheese,
softened
Three fourths cup Sugar
2 teaspoon Vanilla
2 Eggs
One half cup Finely chopped salted
peanuts
One half cup Chilled whipping cream
One half teaspoon Vanilla
1/3 cup Finely crushed peanut
brittle

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.
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 One half 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 One half tsp vanilla in chilled bowl until stiff.
Spread over cheesecake, sprinkle with peanut brittle. Refrigerate
immediately. 8 servings; 410 calories per serving.

**From Selections from BETTY CROCKERS COOKBOOK**

Posted to EATL Digest 31 Aug 96

From: "Anita M. Cousar" Aaliyah618@AOL.COM

Date: Sun, 1 Sep 1996 08:31:42 0400