This cheesecake has a sour cream peanut butter topping; but I have skipped that and drizzled caramel dip you buy in the grocery store usually by the apples; and then sprinkled a few dry roasted peanuts on top; I like it that way...Enjoy!
In a small bowl, combine pretzel crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 10- inch springform pan. Bake at 350* for 5 minutes. Cool on a wire wrack.
In a mixing bowl, beat cream cheese and sugar until smooth. Add the peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips.
Pour over cooled crust. Bake at 350* for 50-55 min. or until center is almost set. Cool on a wire wrack for 15 min.(leave the oven on)
Meanwhile; in a mixing bowl combine the sour cream, peanut butter and sugar; spread over the filling. Sprinkle with nuts. Return to oven for 5 min. Carefully run knife around the edge of the pan to loosen; cool 1 hour longer, then refrigerate overnight. Remove sides of pan...