Peanut Cheesecake

Peanut Cheesecake

3/4 cup roasted peanuts, chopped and divided

2 tablespoons roasted peanuts, chopped

1 cup graham cracker crumbs

1/3 cup butter, melted

2/3 cup creamy peanut butter

12 ounces cream cheese, softened

1 14 ounce can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla extract

1 4 ounce carton frozen whipped topping, thawed

In a small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bottom and 1 inch up sides of 9 inch springform pan. Refrigerate crust 20 minutes or until set. In a large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours or until well chilled.

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