Nutter Butter Cheesecake

A rich and creamy cheesecake made with Nutter Butter cookies, delivering a delightful twist on the classic dessert.

Nutter Butter Cookies (18 to 20)

Unsalted Butter (1/2 cup)

Cream Cheese (2 packages, 8 oz each)

Granulated Sugar (3/4 cup)

Sour Cream (1 cup)

Eggs (3)

Vanilla Extract (1 teaspoon)

Peanut Butter (3/4 cup)

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Preheat your oven to 350°F (175°C). Crush the Nutter Butter cookies into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch springform pan.
In a mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, mix in sour cream and vanilla extract, then blend in peanut butter.
Add eggs one at a time, mixing at low speed until just combined.
Pour the cheesecake filling over the prepared crust and smooth the top. Bake for 60 minutes until the center is set but slightly jiggly.
Turn off the oven, cool cheesecake inside for about 1 hour, then refrigerate for at least 4 hours, preferably overnight.

Garnish with whipped cream or chocolate drizzle for added flavor. Ensure ingredients are at room temperature to avoid lumps.