Peanut Butter Cookie Cheesecake

1. 1

   Preheat oven to 350F.

2. 2

   Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; set aside.

3. 3

   Coarsely chop 16 of the cookies; set aside.

4. 4

   Place remaining 16 cookies in food processor container; cover.

5. 5

   Process 30 to 45 seconds or until finely ground.

6. 6

   Add butter; mix well.

7. 7

   Press firmly onto bottom of prepared pan.

8. 8

   Bake 10 minutes.

9. 9

   Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.

10. 10

    Add sour cream and peanut butter; mix well.

11. 11

    Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

12. 12

    Gently stir in 1-1/2 cups of the chopped cookies; pour over crust.

13. 13

    Sprinkle with remaining chopped cookies.

14. 14

    Bake 45 minutes or until center is almost set.

15. 15

    Cool.

16. 16

    Refrigerate 3 hours or overnight.

17. 17

    Remove cheesecake from pan, using foil handles.

18. 18

    Cut into 20 pieces to serve.

19. 19

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.