1/3 c. butter
1 c. graham cracker crumbs
3/4 c. finely chopped dry roasted peanuts
12 oz. cream cheese, softened
2/3 c. creamy peanut butter
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract
1 (14 1/2 oz.) container frozen non-dairy whipped topping, thawed

In small saucepan, melt butter; stir in crumbs and peanuts. Reserving 2 tablespoons for garnish. Press on bottom of 9-inch springform pan; chill whole prepare filling.

In large mixer bowl, beat cream cheese and peanut butter until fluffy; add sweetened condensed milk and beat until smooth. Stir in lemon juice and vanilla; fold in whipped topping. Turn into prepared pan and garnish with reserved crumbs. Chill 2 or 3 hours. Refrigerate any leftovers. Makes one 9- inch cake.