Ingredients
32 Nutter Butter cookies (16 ounces)1/2 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1 package (10 ounces) peanut butter chips, melted1 can (14 ounces) sweetened condensed milk1 teaspoon vanilla extract3 large eggs, lightly beatenTOPPING:2 cups miniature marshmallows3/4 cup peanut butter2/3 cup light corn syrup2 tablespoons butter1 teaspoon vanilla extract1-1/2 cups dry roasted peanuts, coarsely chopped, divided
Preparation
Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.
In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.
Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.
