Sweet, creamy, and crunchy with a pretzel crust!

Peanut Butter Cheesecake

Ingredients

1-1/2 cups crushed pretzels
1/3 cup butter, melted

Filling:
5-8 oz. 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

Directions

~In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for five minutes. Cool on a wire rack.

~In a large 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. Bake at 350° for 50 to 55 minutes (or until center is almost set). Remove from the oven; let stand for 15 minutes….Leave the oven on.

~For topping, in a small bowl, combine the sour cream, peanut butter, and sugar; spread over filling. Sprinkle with nuts. Bake five minutes longer.

~Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer.

~Refrigerate overnight. Remove sides of pan.

~Refrigerate leftovers.

~Makes 14 servings.