Peanut Butter Cheesecake

Ingredients

• 1 1/2 cups crushed pretzels
• 1/3 cup butter, melted
• Filling:
• 5 8oz packages cream cheese, softened
• 1 1/2 cups sugar
• 3/4 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 1 cup peanut butter chips
• 1 cup semisweet chocolate chips
• Topping:
• 1 cup sour cream
• 3 tablespoons creamy peanut butter
• 1/2 cup sugar
• 1/2 cup finely chopped unsalted peanuts

Instructions

1. In a small bowl, combine pretzels and butter. Press onto the bottom and 1 inch up the sides of a greased 10 inch springform pan. Place pan on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on a wire rack.
2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.
3. Bake at 350 degrees for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes.
4. For topping, in a small mixing bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.
5. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.