Nutter Butter Cheesecake

This decadent cheesecake is loaded with Nutter Butters, chopped Heath Bars, and copious amounts of peanut butter. Make it for the PB lover in your life and they'll love you forever.
INGREDIENTS
FOR CRUST

• Cooking spray 
• 18 Nutter Butter cookies 
• 2 Heath bars (2.8 oz total) 
• 6 tbsp. melted butter
• Pinch kosher salt 

Nutter Butter Cheesecake

FOR CHEESECAKE FILLING

• 3 (8-oz.) blocks cream cheese, softened
• 3/4 c. creamy peanut butter 
• 3/4 c. granulated sugar 
• 3 large eggs 
• 1/4 c. sour cream 
• 1 tsp. pure vanilla extract 
• 1/2 tsp. kosher salt 

TOPPING

• 1 c. sour cream 
• 2 tbsp. granulated sugar 
• 1/2 tsp. pure vanilla extract 
• 1/4 c. creamy peanut butter 
• 2 tbsp. heavy cream 
• 8 mini Nutter Butter cookies (or 4 crushed nutter butter cookies) 
• 2 Heath bars (2.8 oz total), chopped into small pieces 

DIRECTIONS

1. Preheat oven to 325º and spray an 8” or 9" springform pan with cooking spray. 
2. Make crust: In a large resealable bag or a food processor fitted with a metal blade, crush or blend Nutter Butters until fine crumbs form. Transfer to a bowl.
3. Place toffee bars in a large resealable bag. Crush with a rolling pin or skillet until bars are no larger than the size of a pea.  Transfer to bowl with crumbs and add melted butter and a pinch of salt, then stir to combine. 
4. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese until smooth.  Add peanut butter and sugar and beat until smooth. Add eggs, one at a time, and beat until combined. Add sour cream, vanilla, and salt and mix until fully incorporated, being careful not to over beat.
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Full Recipes HERE

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