Peanut Cheesecake

*1/4 cup creamy peanut butter
*3 tbsp sugar
*3 tbsp margarine or butter
*1 1/2 c graham cracker crumbs (about 20 squares)
*2 pkgs (8 ounces each) cream cheese, softened
*3/4 c sugar
*2 tsp vanilla
*2 eggs
*1/2 c finely chopped salted peanuts
*1/2 c chilled whipping cream 
*1/2 tsp vanilla
*1/4 c finely crushed peanut brittle

Heat oven to 350.
 
Heat peanut brittle 3 tbsp sugar and the margarine in 1 1/2-quart 
saucepan over low heat, stirring frequently, until margarine is melted. 
Stir in cracker crumbs. Press firmly against bottom and side of 
ungreased pie plate,9x1 1/4 in, or on bottom only of ungreased square 
pan,9x9x2 in.
Beat cream cheese slightly in 2 1/2-quart bowl. Add 3/4 c sugar, 2 tsp 
vanilla and the eggs; beat on medium speed until smooth, about 2 
minutes. Fold in peanuts; pour over crumb mixture. 
Bake until firm, about 30 minutes. Cover and refrigerate at least 2 
hours but no longer than 48 hours. 
Beat whipping cream and 1/2 tsp vanilla in chilled 1 1/2-pint bowl 
until stiff. Spread over cheesecake; sprinkle with peanut brittle. 
Refrigerate and remaining cheesecake immediately.

Alexis Ellis