Peanut Butter Cheesecake
4 cups graham cracker crumbs
1 stick (8-ounces) margarine, softened
2 cups sugar, divided
1 ½ cup peanuts, coarsely chopped, divided
4 (8-ounce) packages cream cheese, softened
3 tablespoons vanilla
1 ½ tablespoons juice of fresh lime
1 cup crunchy peanut butter
To make crust: In large bowl, place graham cracker crumbs, margarine, ¾ cup of the sugar, eggs and 1 cup of the chopped peanuts. Mix with a fork until thoroughly combined. Press mixture into a greased 9-inch pie pan. Bake at 350 degrees for 10 minutes.
To make filling: In large bowl, whip cream cheese and remaining sugar with electric mixer for about four minutes or until fluffy. Add vanilla, zest of lime and lime juice. Beat at medium speed for about three minutes. Fold in peanut butter. Beat for three minutes or until light and fluffy.
Spoon mixture into baked pie shell; use spatula to smooth filling. Cover with plastic wrap or aluminum foil. Freeze overnight.
Thaw for one hour before slicing. Sprinkle each slice with remaining chopped peanuts. Serve.