Scale

For the Crust:

1 1/2 cups crushed graham crackers or peanut butter cookies

1/4 cup granulated sugar

1/3 cup melted butter

For the Filling:

3 (8 oz) packages cream cheese, softened

1 cup creamy peanut butter

1/2 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

6 oz white chocolate, melted and slightly cooled

For the Topping:

1/2 cup heavy whipping cream

1 tbsp powdered sugar

1/4 cup white chocolate curls or chopped peanuts (optional)

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

2. Mix crushed graham crackers, sugar, and melted butter. Press into bottom of pan. Bake crust for 8 minutes. Let cool slightly.

3. In a large bowl, beat cream cheese until smooth. Add peanut butter, sugar, and vanilla; beat until combined.

4. Beat in eggs one at a time, then mix in sour cream and melted white chocolate.

5. Pour batter into crust and smooth the top.

6. Bake for 55–65 minutes, until center is just set. Turn off oven, crack the door, and let cheesecake cool for 1 hour.

7. Refrigerate at least 4 hours or overnight.

8. Whip cream and powdered sugar to stiff peaks. Spread on chilled cheesecake. Garnish with white chocolate curls or peanuts.

• For extra indulgence, drizzle melted peanut butter or white chocolate on top before serving.

• Use a water bath while baking for an ultra-smooth texture.

• Store in fridge up to 5 days; freeze slices for longer storage.

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