Peanut Butter Cheesecake

3/4 c. chopped, unsalted peanuts
1/2 c. graham cracker crumbs
2 Tbsp. sugar
1/4 c. regular margarine or butter, melted
3 (8 oz.) pkg. cream cheese, softened
3/4 c. smooth peanut butter
1/4 c. milk
1/4 tsp. salt
1 1/2 tsp. vanilla
1 c. sugar
4 eggs
1 (8 oz.) container dairy sour cream
2 Tbsp. sugar
1/4 tsp. vanilla
1/3 c. chopped, unsalted peanuts

In medium bowl, stir together peanuts, crumbs, sugar and margarine or butter until blended. Press into bottom of 9-inch spring-form pan; set aside. In a large bowl with mixer at medium speed, beat cream cheese, peanut butter, milk, salt and 1 1/2 teaspoons vanilla until creamy. Add 1-cup sugar; beat 2 minutes. Add eggs, one at a time, beating well after each addition. Pour over crust in spring-form pan. Bake in 325 degrees oven for 50 minutes or until lightly browned. (Cheesecake will be set around top edges but soft in center.) Cool on rack 10 minutes. In small bowl, stir together sour cream, 2 tablespoons sugar and 1/4-teaspoon vanilla. Spread over top of cheesecake. Cool completely. Cover and refrigerate overnight.
Before serving, sprinkle 1/3 cup chopped peanuts around top edge of cheesecake. Makes 16 servings.

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