Peanut butter cheesecake I served the cheesecake, my friends all went wild over it. They loved the flavor combination. From Lois Brooks of Newark Delaware.

Ingredients 

1-1/2 cups crushed pretzels

1/3 cup butter, melted

FILLING:

5 packages (8 ounces each) 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 (6 ounces) semisweet chocolate chips

TOPPING:

1 cup (8 ounces) sour cream

3 tablespoons creamy peanut butter

1/2 cup sugar

1/2 cup finely chopped unsalted peanuts

Method 

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 5 minutes. Cool on a wire rack.

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.

Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).

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.

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. Yield: 12-14 servings.