Peanutty Cheesecake

1. 1

   Let cheesecake batter stand at room temperature 1 hour.

2. 2

   Mix graham crumbs, butter and1/3 cup of the Variegate (or 4 tsp.

3. 3

   of the Variegate for trial recipe); press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 10 oz.

4. 4

   crumb mixture to each pan.

5. 5

   Bake in 325 degrees F standard oven 10 min.

6. 6

   Cool.

7. 7

   Combine remaining 3 cups Variegate (or remaining 3/4 cup Variegate for trial recipe) and cheesecake batter; pour evenly over crusts.

8. 8

   Place in water bath, using separate water-filled pan for each cheesecake.

9. 9

   (See directions on tub of Cheesecake Batter for how to prepare water baths.)

10. 10

    Bake 1 hour 45 min.

11. 11

    to 1 hour 55 min.

12. 12

    or until centers are almost set; cool completely.

13. 13

    Refrigerate several hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.