Brittle Bread Cheesecake

2 cups (30) crushed shortbread cookies

1/3 cup margarine, melted

1/4 cup finely chopped peanuts

2 tbs granulated sugar

Three 8 oz pkg cream cheese, softened

1 cup packed brown sugar

1 tbs flour

2 tsp vanilla

1/2 cup creamy peanut butter

4 eggs

1-1/2 chops finely crushed peanut brittle

1/2 cup sour cream

2/3 cup sour cream

1 tbs packed brown sugar

1 tbs peanut butter

1 tsp vanilla

Combine crumbs, margarine, peanuts and granulated sugar; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 350F degrees, 8 minutes.

Combine cream cheese, brown sugar, flour and vanilla, mixing at medium speed on electric mixer until well blended. Add peanut butter; mix well. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup peanut brittle. Blend in remaining peanut brittle and sour cream to cream cheese mixture; Pour over crust. Bake at 350F for 50 minutes.

Combine sour cream, brown sugar, peanut butter and vanilla; mix well. Spread over cheesecake; sprinkle with reserved peanut brittle. Continue baking 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Makes 10 to 12 servings.

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Cajun Country -- New Iberia, Louisiana