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Peanut Butter Cheesecake with Peanut Brittle
- Nonstick vegetable oil spray
- 2 8-ounce packages cream cheese, room temperature
- 1 1/4 cups creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1 cup sugar
- 3/4 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 11-ounce package peanut butter chips
- 1 tablespoon apricot jam, warmed
- 1 1/2 cups chopped Peanut Brittle
Directions:View on Bon Appetit
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