Peanut Butter Cheesecake

1) To make the pie crust: In a 9" springform pan, mix graham cracker crumbs, butter, brown sugar, and cinnamon.

2) Mix in melted butter and press mixture into the bottom of the pan.

3) Refrigerate crust while preparing the filling.

4) To make the filling: Whip 8 ounces of the heavy cream (reserving the remaining cream for the glaze topping) with an electric mixer until stiff peaks form and set aside.

5) Cream the cheese with an electric mixer.

6) Add the peanut butter to the cream cheese and mix well.

7) Mix in the confectioners sugar.

8) Gently fold in peanut butter until mixed through

9) Pour filling into pie crust and refrigerate.

10) For the Glaze: Warm the remaining 4 ounces of the heavy cream in the microwave or over a double boiler.

11) Add the chocolate chips and microwave for one minute. Stir and microwave another 30 seconds, stirring until chocolate is melted and mixture is smooth.

12) Add vanilla extract.

13) Refrigerate glaze for 10 minutes and then pour the glaze over the pie filling.

14) Refrigerate the pie overnight.

NAVIGATIONS

Peanut Butter Cheesecake