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1
Preheat oven to 350 degrees.
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2
Combine cream cheese and peanut butter in a large bowl.
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3
Beat the mixture in an electric mixer (using a wire whip) until smooth.
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4
Gradually add sugar and flour.
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5
Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture.
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6
Scrape ingredients from side of bowl before adding eggs.
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7
Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth.
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8
Mix in the vanilla extract.
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9
Be careful not to over-mix.
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10
Remove bowl from mixer.
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11
Pour mixture into prepared peanut butter cookie crust.
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12
Place cheesecake in oven on center rack.
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13
Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake.
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14
Dust with powdered sugar or sprinkle with chopped mint.
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15
PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray
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16
Use hands to crumble peanut butter cookies in a small mixing bowl.
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17
Add 1 teaspoon of sugar.
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18
Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency).
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19
Mix all ingredients well.
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20
Spray a 9 by 3-inch springform pan with the vegetable oil.
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21
Place ingredients into the bottom of spring form pan.
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22
Using fingertips or spoon, press ingredients to form crust.
