1/4 c. peanut butter
1 1/2 c. graham cracker crumbs
2 (8 oz.) pkgs. cream cheese, softened
2 tsp. vanilla
1/2 c. salted peanuts, chopped
1/2 c. whipping cream, chilled
1/4 c. peanut brittle, crushed
3 tbsp. sugar
3 tbsp. butter
3/4 c. sugar
2 eggs
1/2 tsp. vanilla

Heat oven to 350 degrees. Heat peanut butter, 3 tablespoons sugar and the butter in 1 1/2 quart saucepan over low heat, stirring until butter is melted. Stir in cracker crumbs. Press against bottom and side of ungreased pie plate (9 x 1 1/4 inches) or on bottom only of ungreased square pan (9 x 9 inches). Beat cream cheese slightly in 2 1/2 quart bowl. Add 3/4 cup sugar, 2 tablespoons 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 1/2 teaspoons vanilla in chilled 1 1/2 pint bowl until stiff. Spread over cheesecake. Sprinkle with peanut brittle. 8 servings.