Peanut Butter Cheesecake

Ingredients
1-1/2 cups crushed pretzels
1/3 cup butter, melted
filling:
5 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 cup peanut butter chips
1 cup semisweet chocolate chips
topping:
1 cup sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

Directions
In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.
Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).
For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts
1 slice: 539 calories, 32g fat (14g saturated fat), 86mg cholesterol, 366mg sodium, 54g carbohydrate (41g sugars, 3g fiber), 12g protein.

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