Ingredients
2 cups graham cracker crumbs1/2 cup butter, melted1/4 cup sugarFILLING:4 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar3 tablespoons vanilla extract1/8 teaspoon salt4 large eggs, room temperature, lightly beatenTOPPING:2 tablespoons creamy peanut butter2 tablespoons honey1 jar (7 ounces) marshmallow creme1/2 cup hot fudge ice cream topping, warmed slightly1/2 cup chopped salted peanuts
Preparation
Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up side of a greased 9-in. springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet.
Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. In a microwave, warm peanut butter and honey; mix until smooth. Drop spoonfuls of marshmallow creme, fudge topping and peanut butter mixture alternately over top of cheesecake. Swirl together using a toothpick or skewer. Sprinkle with peanuts.
