PEANUT BUTTER CHEESECAKE

Discover chunks of peanut butter and chocolate chips throughout each smooth slice of this nut lover's cheesecake. Sprinkle it with chopped peanuts for good measure.

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
5 (8oz.) pkgs. cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs
1 cup (6oz.) peanut butter morsels
1 cup (6oz.) semisweet chocolate morsals
1 (8oz.) sour cream
1/2 cup sifted powdered sugar
3 tablespoons creamy peanut butter
1/2 cup finely chopped unsalted peanuts

Stir together graham cracker crumbs and melted butter. Firmly press mixture in bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees for 5 minutes; cool in pan on a wire rack.

Beat cream cheese at high speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add 3/4 cup peanut butter and vbanilla, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in morsels. Pour batter into prepared pan.

Bake at 350 degrees for 55 minutes to 1 hour or until cheesecake is almost set. Remove from oven; cool in pan on wire rack 15 minutes.

Stir together sour cream, powdered sugar, and 3 tablespoons peanut butter. Spread sour cream mixtureover top of cheesecake; sprinkle with peanuts. Run knife around edge of pan to release sides; cool to room temperature. Cover and chill at least 8 hours. Remove sides of pan.
Serves: 14