AMERICANA PEANUT CHEESECAKE

FOR THE CRUST:
3/4 cup plus 2 tbsp chopped roasted peanuts, divided use
1 cup graham cracker crumbs
1/3 cup butter or margarine, melted
FOR THE FILLING:
4 pkg (3 ounces each) cream cheese, softened
2/3 cup creamy peanut butter
1 (14 oz) can sweetened condensed
1/3 cup lemon juice
1 tsp vanilla extract
1 (4 oz) pkg frozen whipped topping, thawed

TO MAKE THE CRUST:
In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bottom and 1-inch up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set.

TO MAKE THE FILLING:
In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping.

Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled.

Servings: 12
Source: Great Holiday Baking by Woman's Day