Barefoot Bistro: Sweet & Salty Peanut Butter Cheesecake

CRUST

32 Nutter Butter cookies (16 ounces)

1/2 cup melted butter

FILLING

3 packages softened cream cheese

1 package peanut butter chips, melted

1 can sweetened condensed milk (14 ounces)

1 tsp vanilla

3 large eggs, lightly beaten

TOPPING

2 cups mini marshmallows

3/4 cup peanut butter

2/3 cup light corn syrup

2 Tbsp butter

1 tsp vanilla

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
• Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.
• In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
• Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
• In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.
• Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.