Peanut Butter Cookie Cheesecake - peanut butter

Method

• Preheat oven to 350F.
• Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; set aside.
• Coarsely chop 16 of the cookies; set aside.
• Place remaining 16 cookies in food processor container; cover.
• Process 30 to 45 seconds or until finely ground.
• Add butter; mix well.
• Press firmly onto bottom of prepared pan.
• Bake 10 minutes.
• Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
• Add sour cream and peanut butter; mix well.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Gently stir in 1-1/2 cups of the chopped cookies; pour over crust.
• Sprinkle with remaining chopped cookies.
• Bake 45 minutes or until center is almost set.
• Cool.
• Refrigerate 3 hours or overnight.
• Remove cheesecake from pan, using foil handles.
• Cut into 20 pieces to serve.
• Store leftover cheesecake in refrigerator.