1-1/2 cups graham cracker crumbs 3 Tbsp. sugar 1/3 cup butter or margarine, melted 4 pkg. (8 oz. each) cream cheese, softened 1 cup sugar 1 tsp. vanilla 4 eggs
Heat oven to 325°F. Combine graham crumbs, 3 Tbsp. sugar and
butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup
sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on
low speed after each just until blended. Pour over crust. Bake 55 min. or until
center is almost set. Run knife around rim of pan to loosen cake; cool before
removing rim. Refrigerate cheesecake 4 hours.
Oh my Goodness! I can't believe, I've been doing my blog for 10 yrs. I never would have imagined that I would be doing it this long. I've wanted to give up many times but somehow I keep going.
For
the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're
fine crumbs. Pour the melted butter over the top and stir with a fork to
combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from
the oven and allow to cool completely.
For
the filling: Beat the peanut butter with the cream cheese until smooth. Add
the powdered sugar and beat until smooth. Add in the thawed whipped topping
and beat until smooth, scraping the sides as needed.
Pour
the filling into the crust, evening out the top with a knife or spatula. Chill
for at least an hour before serving.