# **Peanut Butter Cheesecake**
**INGREDIENTS**
Peanut Butter Cookie Crust
1 Cup creamy peanut butter
1 Cup granulated sugar
1 Large egg
Cheesecake Filling
24 ounces (3 packages) cream cheese room temperature
1/2 Cup granulated sugar
1 1/4 Cups creamy peanut butter
1 teaspoon vanilla
1/4 Cup sour cream
1 1/4 Cups Heavy Whipping Cream
3/4 Cup Powdered Sugar
Sour Cream Topping
1/4 Cup sour cream
2 teaspoons powdered sugar
Topping
1/4 Cup creamy peanut butter melted
**INSTRUCTIONS**
Peanut Butter Cookie Crust
Preheat oven to 350 degrees.
In a mixing bowl, stir the peanut butter, egg, and sugar together until well combined.
Press the cookie mixture into the bottom of a 9 inch spring form pan and press halfway up the sides.
Bake for 16-18 minutes or until no longer shiny and slightly crispy. Cool completely before making the filling.
Cheesecake Filling
Using a stand mixer with the whisk attachment, mix the cream cheese and sugar together until creamy. Scrape the sides of the bowl.
Stir in the peanut butter and vanilla until creamy. Scrape the sides of the bowl.
Add in the sour cream on low speed.
Add the heavy cream and start mixing on low and gradually increase the speed to medium when the mixture gets thicker.
Slowly add in the powdered sugar starting on low speed and gradually moving up to high speed. Mix until the mixture starts to thicken.
Pour the filling into the cooled cookie crust and spread into an even layer.
Sour Cream Topping
Combine the sour cream and powdered sugar and spread in a thin layer over the cheesecake. Refrigerate for several hours, preferably overnight.
Peanut Butter Topping
Remove the sides from the spring form pan.
Melt the peanut butter and drizzle over the top of the cheesecake and serve.
