Directions

1. Preheat oven to 325°.
2. For crust, beat 1/2 cup Skippy® Creamy Peanut Butter, graham cracker crumbs, 1/4 cup sugar and 1 egg in mixing bowl with electric mixer until smooth. Evenly press crust into bottom and 1-inch up sides of 10-inch springform pan; set aside.
3. Meanwhile, beat cream cheese, remaining 1 cup sugar, vanilla and sour cream in mixing bowl with electric mixer until smooth. Add remaining 3 eggs, one at a time, and continue beating until fluffy. Pour into prepared crust.
4. Bake 1 hour or until center is almost set. Cool 1 hour on wire rack. Refrigerate 3 hours or overnight. Melt remaining 1/4 cup Peanut Butter and drizzle over cheesecake just before serving,.