# Ingredients:
→ Crust
01 - 24 Nutter Butter cookies, crushed into fine crumbs
02 - 1/4 cup unsalted butter, melted
→ Cheesecake Filling
03 - 16 oz cream cheese, softened to room temperature
04 - 1 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 3 large eggs, room temperature
07 - 1/2 cup creamy peanut butter
→ Whipped Topping & Garnish
08 - 1 cup heavy whipping cream, cold
09 - 1/2 cup powdered sugar
10 - 1/4 cup chopped peanuts for garnish
11 - Additional Nutter Butter cookies for decoration
# Instructions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine crushed Nutter Butter cookies with melted butter in a large bowl. Mix until texture resembles wet sand. Press firmly into the bottom of the prepared pan using the back of a measuring cup to create an even layer.
03 - Bake crust for 10 minutes until set. Remove from oven and let cool while preparing the filling.
04 - Beat softened cream cheese and granulated sugar together with an electric mixer on medium speed for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed.
05 - Add vanilla extract and peanut butter to the cream cheese mixture. Mix on medium speed until fully incorporated and smooth.
06 - Add eggs one at a time, beating on low speed just until combined after each addition. Avoid over-mixing to prevent cracks.
07 - Pour the filling over the cooled crust. Smooth the top with a spatula. Bake for 50-60 minutes until edges are set but the center still jiggles slightly when gently shaken.
08 - Turn off the oven and crack the door open. Let cheesecake cool inside for 1 hour to prevent cracking. Remove and refrigerate for at least 4 hours or overnight.
09 - Just before serving, whip cold heavy cream with powdered sugar using an electric mixer until stiff peaks form.
10 - Spread whipped cream over the chilled cheesecake. Garnish with chopped peanuts and extra Nutter Butter cookies. Slice and serve cold.
