Crust

• 1 cup chocolate wafer crumbs
• 1/3 cup finely chopped dry-roasted peanuts
• 1/3 cup butter or margarine, melted

  Peanut Butter Filling
  

• 2 -8oz blocks light cream cheese
• 1 cup sugar
• 2/3 cup creamy peanut butter
• 1/2 cup milk
• 3 tablespoons flour
• 1 tablespoon cinnamon
• 4 eggs

  Fudge Topping
  

• 6 oz semisweet chocolate, chopped
• 1/2 cup whipping cream
• 6 tablespoons creamy peanut butter
• 1 cup dry-roasted peanuts

2. For filling, heat oven to 450° F. In large mixer bowl, combine softened cream cheese, sugar, peanut butter, milk, flour and cinnamon, mixing with electric mixer until well blended. Pour batter over crust. Bake at 450° F for 10 minutes. Reduce oven temperature to 250° F; continue baking 40 minutes. Loosen cake from rim of pan. Cool; remove rim.

3. For glaze, in small saucepan over low heat, melt chopped chocolate with whipping cream and peanut butter, stirring frequently until smooth. Spread over cheesecake. Sprinkle with peanuts. Chill at least 2 hours or overnight.

Yield: 12 servings