Peanut Butter Cheesecake with Peanut Brittle
nonstick vegetable spray
2 pkgs. (8 oz. each) cream cheese, room temperature
1-1/4 cups creamy peanut butter; see note
1 cup sugar
3/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract
1 pkg. (11 oz.) peanut butter chips
1 tablespoon apricot jam, warmed
1-1/2 cups chopped peanut brittle
Preheat oven to 325ºF. Spray 9-inch-diameter springform pan with 2-3/4 inch high sides with nonstick spray. Line bottom with parchment. Double-wrap out side of pan with heavy-duty aluminum foil.
Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy. Beat in sour cream. Beat in eggs 1 at a time, then vanilla. Stir in peanut butter chips. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come 1 inch up sides of springform pan. Bake cake until slightly firm to touch and top appears dry, about 1 hour.
Refrigerate cake uncovered until cold, at least 4 hours.
Cut around pan sides to loosen cheesecake; release sides. Invert cake onto platter; peel of parchment. Brush apricot jam over top of cake. Sprinkle 1-1/2 cups peanut brittle pieces over cake and serve.
Note: Do not use old-fashioned style or freshly ground peanut butter.