Bruce Krieg

This is not an original recipe.  I can’t even remember where I got it but I guarantee it’s the best you’ll try in it’s category!  NO JOKE!

I made this cheesecake for a fundraiser event for my children’s choir.  Lots of people donated desserts and I thought I would also.  I’d never made it before, but I know cheesecake very well so I wasn’t too nervous.  Here it is for you to enjoy.  You need to add this recipe to your cookbooks!

1. In a medium bowl, crush enough graham crackers to surround bottom and 1″ up the sides of 10″ spring-form pan.  Add 1/3 c. butter and spread/pack around edges and bake at 350 for about 5 minutes.  Leave oven on. Set aside to cool.
2. In a large mixing bowl beat 5 (8 oz.) packages of softened (room temperature) cream cheese, and 1 1/2 cups sugar until smooth.  Add 3/4 cup creamy peanut butter (I use Adam’s) and 2 tsp of good vanilla extract.  Mix well.  Add 3 eggs (room temperature) and beat on low just until combined.  Don’t over-beat, otherwise it will cause tension in the batter and make for a rough cake!
3. Stir in 1 cup peanut butter chips and 1 cup semi-sweet (I use bitter-sweet to intensify).
4. Pour over crust, smooth and even top.
5. Bake at 350 for about 55 minutes.  Please check to make sure the batter is almost set.  It should jiggle just a little bit.  Keep the oven on.
6. Cool on wire rack for 15 minutes.
7. Meanwhile, mix in a bowl 1 cup good sour cream, 3 tbsp peanut butter and 1/2 cup of sugar (I use bakers sugar because it dissolves and doesn’t leave a gritty texture.
8. Spread over cake once cooled for 15 min.  Sprinkle 1/2 cup of chopped peanuts on top and cook for an additional 5 minutes.
9. Cool on wire rack for 10 minutes.  Carefully run knife around edge of pan to loosen, cool 1 hour longer then refrigerate overnight (at least 4 hours).
10. 12-14 servings (if you’re lucky!)