1PRE HEAT OVEN AT 350 DEGREES. Crush 16 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.
2Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in chopped cookies. Pour over crust.
3Bake 50 min. to 1 hour or until center is almost set. I find that 55 minutes is perfect. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
4I also take milk chocolate chips about 1/3 cup and pat of butter. Place it in a zip lock bag and melt in the micorwave. Then I snip the corner and drizzle it on top of the cheese cake.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...