CRUST:
1½ cups chocolate sandwich cookies, crushed
3 tablespoons butter, softened
Preheat oven to 325 degrees. Combine crumbs and butter. Press onto bottom of an uncreased 9-inch springform pan. Bake for 10 minutes and cool.
FILLING:
½ cup sour cream
3 (8-ounce) packages cream cheese, softened
3 eggs
¾ cup creamy peanut butter
1 cup sugar
1 tablespoon cornstarch
For garnish: 1 cup whipping cream beaten with 2 tablespoons confectioners’ sugar
With mixer, beat sour cream and cream cheese until creamy. Add eggs, one at a time and beat after each addition. Beat in peanut butter. Combine sugar and cornstarch; add to creamed mixture. Spoon filling over crust and bake for 50-60 minutes or until. the center is almost set. If springform pan is dark, lower oven to 300 degrees. It will be lightly browned and slightly cracked on top. Run knife around inside of pan and cool for at least 1 hour. Cover and refrigerate. Served with sweetened whipped cream.
Yield: 12 servings
