Creamy Nutter Butter Cheesecake 
A dreamy peanut butter cheesecake loaded with Nutter Butter cookies, buttery crust, and silky peanut butter drizzle in every bite! 
Ingredients:
For the Crust:
2 cups crushed Nutter Butter cookies
5 tablespoons melted butter
For the Cheesecake Filling:
24 oz cream cheese, softened
¾ cup granulated sugar
¾ cup creamy peanut butter
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup heavy cream
For the Topping:
½ cup creamy peanut butter, melted slightly
1 cup whipped cream or whipped topping
6–8 Nutter Butter cookies, crushed or whole for garnish
Extra cookie crumbs for sprinkling
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a bowl, mix crushed Nutter Butter cookies with melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the pan to form the crust.
4. Bake the crust for 10 minutes, then set aside to cool slightly.
5. In a large bowl, beat cream cheese and sugar until smooth and creamy.
6. Add peanut butter and mix until fully combined.
7. Add eggs one at a time, mixing on low speed after each addition.
8. Stir in vanilla extract, sour cream, and heavy cream until smooth.
9. Pour the cheesecake filling over the crust and smooth the top.
10. Bake for about 45–55 minutes until the center is slightly set but still a little jiggly.
11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
12. Refrigerate for at least 4 hours or overnight.
13. Before serving, pipe whipped cream around the edges, drizzle melted peanut butter over the top, and garnish with Nutter Butter cookies and crumbs.
Pro Tip:
For an extra peanut butter punch, mix chopped Nutter Butter cookies directly into the cheesecake batter before baking! 
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