Paxton's Peanut Butter Cheesecake
2 cups crushed Peanut Butter Oreo's
4 tbsp melted butter
Peanut Butter Topping:
1/2 cup creamy peanut butter
2/3 cup evaporated milk
3 tbsp light corn syrup
1/3 light brown sugar
4--8 oz. cream cheese, must be at room temperature
1 1/2 cup sugar
2 tsp. vanilla
pinch of salt
For crust stir Oreo's and butter together and put in the bottom of springform pan.
For topping:*Bring peanut butter, milk , corn syrup, and brown sugar to boil and set aside.
For filling: beat creme cheese, vanilla, salt. Stir in sugar slowly, add eggs one at a time.
Put 1/2 of peanut butter topping on top of crust. Sprinkle chopped peanuts over crust. Put filling over crust and topping. Take a spoon and put little plops on top of the filling with the peanut butter topping. Take the tip of a sharp knife and swirl the peanut butter topping. Cook on 325 degrees for 50 minutes. DO NOT OPEN OVEN! Freeze the cheesecake. Take out of freezer. Take a wet butter knife and go around the edge of the cake to release it from the side of the pan. Warm the bottom of the spring form pan on stove for just a few seconds to warm up the crust. Release the pan and turn over to remove the cake. Put the cake upright and sprinkle with crushed peanuts. Take the leftover peanut butter filling and let it drip down the sides of the cake. Wipe it off the top of the cake. Done!