finely crushed peanut butter sandwich cookies
(8 oz. each) PHILADELPHIA Cream Cheese, softened
creamy peanut butter
seedless strawberry jam
finely crushed peanut butter sandwich cookies 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup creamy peanut butter 1 tsp. vanilla 1 cup sugar 4 eggs 1/2 cup seedless strawberry jamHeat oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Press cookie crumbs onto bottom of prepared pan. Beat cream cheese, peanut butter and vanilla in large bowl with mixer until blended. Add sugar; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 40 min. or until center is almost set. Cool completely. Spoon jam into microwaveable bowl. Microwave on HIGH 30 sec.; spread over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars.
I couldn’t resist trying out a few of the recipes straight away, so over the weekend my little helpers and I made the Savoury Scone Ring (which was the perfect Easter Sunday afternoon tea following a morning of overindulging in chocolate) and this Chocolate PeanutButterCheesecake