I strode confidently off the recipe's path straight away. Instead of a crust of peanut butter cookie crumbs, ground peanuts, flour and butter, I used Nutter Butter cookies. I processed half a package into crumbs. The creamy cookie filling served as a binding agent. Then pressed the crumbs into the bottom of a parchment-ringed cheesecake pan. Then into the freezer and onto the batter.
The batter was pretty easy as well. Cream cheese, sour cream, peanut butter and sugar are mixed in the KitchenAid stand-up mixer for 3 minutes. Then four eggs are added, one at a time, followed by some vanilla. C'est tout!
There was a recipe for a topping as well. Sour cream, peanut butter, sugar, lemon juice and ground peanuts. Forget it. The minimalist simplicity of the cheesecake would do. That, or I was just feeling lazy. I mention the topping only as a suggestion. I am not trying to hide anything, else I wouldn't have said word one about a topping. Maybe just suggested some canned whipped cream. So there. OK. I changed my mind about a topping. I put some raspberry preserves on top. Just a little. Peanut Butter and Jelly Cheesecake?
Into a 350° oven for 45-55 minutes, let cool on a rack, refrigerate for several hours or overnight. Then eat.
Bon appétit!
