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Peanut Brittle Shortbread Cheesecake




Source of Recipe


Gilly






List of Ingredients



• Crust:
  
• 2 cups crushed shortbread cookies
  
• 1/3 cup margarine, melted
  
• 1/4 cup finely chopped peanuts
  
• 2 tablespoons granulated sugar
  
• Filling:
  
• 3 (8 ounce) packages cream cheese, softened
  
• 1 cup packed brown sugar
  
• 1 tablespoons flour
  
• 2 teaspoons vanilla
  
• 1/2 cup creamy peanut butter
  
• 4 eggs
  
• 1 1/2 cups finely crushed peanut brittle
  
• 1/2 cup sour cream
  
• Topping:
  
• 2/3 cup sour cream
  
• 1 tablespoon packed brown sugar
  
• 1 tablespoon peanut butter
  
• 1 teaspoon vanilla
  






Instructions



1. Crust: Combine crumbs, margarine, peanuts and sugar; press onto bottom and 1 1/2 inches up sides of a 9" springform pan. Bake at 350 degrees for 8 minutes.
   
2. Filling: Combine cream cheese, brown sugar, flour and vanilla, mixing at medium speed of an electric mixer until well blended. Add peanut butter; mix well. Add eggs , one at a time, mixing well after each addition. Reserve 1/4 cup peanut brittle. Blend in remaining peanut brittle and sour cream to cream cheese mixture; pour over crust. Bake at 350 for 50 minutes.
   
3. Topping: Combine sour cream, brown sugar, peanut butter and vanilla; mix well. Spread over cheesecake; sprinkle with reserved peanut brittle. Continue baking 5 minutes. Loosen cake from rim of pan; cool before removing rim from pan. Chill.
   
4. Makes 10 to 12 servings.