Peanut Butter Cheesecake

CRUST

1 1/4 c crumbs (graham cracker, Oreo, etc)

1/4 c sugar

4 T butter (1/2 stick)

FILLING

1/2 c peanut butter

2/3 c powdered sugar

1/4 c brown sugar

16 oz (2 packages) cream cheese

1 c sugar

2 T lemon juice

2 t vanilla

1/4 c whipping cream

2 eggs

Bake crust at 325 for 8 minutes. In one bowl cut in powdered sugar with peanut butter until balls form. Add brown sugar. In another bowl mix cream cheese filling and beat well, then add peanut butter balls. Bake at 375 for 30-35 min or until top is browned and filling has set. Run sharp knife around edges of pan. Cool and refrigerate overnight.

Notes:

• If not using a springform pan, grease the dish way more than you think. This is good because 1) there's no way anything will stick, especially in the corners, and 2) you'll get that lovely buttery crust on the edge pieces!
• Since cream cheese is usually cold when you get it, if you don't want to wait for it to come to room temperature simply put in a bowl in the microwave for 25-30 seconds. This will get it nice and mashy and very easy to mix!
• When it says "until filling is set," that means that when you shake the pan the filling appears more gelatinous rather than liquid-y.
• If layering with chocolate cheesecake, or any other flavor, make sure to halve the recipe.