Peanut Butter Cheesecake- with a creamy peanut butter filling and a rich peanut butter glaze in a Nutter Butter crust, this cheesecake is bursting with peanut butter flavor.
Preheat oven to 325 degrees. Place a greased 9-inch springform pan on a double layer of heavy-duty foil. Wrap the foil securely around pan.
Pulse cookies in a food processor until finely crushed. Transfer to a bowl, add butter, and stir until mixed evenly. Press onto the bottom and about 1-inch up the sides of the prepared pan.
Using an electric mixer, beat cream cheese until smooth.
Beat in melted peanut butter chips, sweetened condensed milk, and vanilla until smooth.
Beat in eggs one at a time on low speed just until incorporated. Scrape down the sides of the bowl after adding the first one and again after adding the second one.
Pour batter into prepared pan. Place pan in a large baking pan or roasting pan and pour 1-inch of water into it.
Bake 55 to 65 minutes or until the center only giggles slightly when you shake the pan.
Top with marshmallows and place back in the oven for 2 minutes.
Take the springform pan out of the water bath and let cool on the counter for 10 minutes.Run a knife around the edge and remove the sides of the springform pan.Cool for 1 hour.
In a small saucepan, combine peanut butter, corn syrup, and butter. Cook over low heat, stirring constantly until smooth. Remove from heat and stir in vanilla.
Sprinkle half the peanuts on top of the cheesecake.
Drizzle the peanut butter sauce on top once it has cooled a little. Sprinkle with remaining peanuts on top. Refrigerate overnight.