Peanut Butter Cheesecake



1 1/2 Cups Salted Pretzel Crumbs

1/3 Cup Butter or Margarine, melted

5 (8 oz.) Packages Cream Cheese, softened

1 1/2 Cups Sugar

3/4 Cup Creamy Peanut Butter

3 Large Eggs

2 teaspoons Vanilla Extract

1 (8 oz.) Carton Sour Cream

3 Tablespoons Creamy Peanut Butter

1/2 Cup Sugar



~Combine pretzel crumbs and butter; firmly press in bottom and 1 inch

up sides of a 10-inch springform pan. ~Bake at 350 degrees for 5

minutes. Set prepared pan aside. ~Beat cream cheese in a mixing bowl

at medium speed with and electric mixer until creamy; gradually add 1

1/2 cups sugar, beating well. Add 3/4 cup peanut butter, and beat

well. Add eggs, one at time, beating after each addition. Stir in

vanilla. Pour into prepared pan. ~Bake at 350 degrees for 40

minutes, turn oven off, and partially open door. Leave cheesecake in

oven 30 minutes. ~Combine sour cream, 3 tablespoons peanut butter,

and 1/2 cup sugar, stirring until sugar dissolves. Spread sour cream

mixture over warm cheesecake. Cool completely in pan on wire rack.

~Cover and chill 8 hours ~Yield: 1 (10-inch) cheesecake