Peanut Butter Cheesecake

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1 roll of frozen peanut butter cookie dough, thawed
5 pkgs cream cheese (8oz each), softened, room temp
1 ½ cups sugar
3 tablespoons all-purpose flour
3 large eggs, room temperature
8oz sour cream, room temperature
1 ½ tsp vanilla extract, room temperature
1 cup peanut butter, room temperature
Crumbled Reese’s peanut butter cups

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Preheat oven to 325º F.
Press the cookie dough into the bottom of a 9” spring form pan.
Cream the cheese and sugar together until smooth.
Gradually add the flour and mix until combined.
Beating on low speed, add the eggs, one at a time, until just blended.
Add the sour cream and vanilla and beat until just blended.
Do not over-mix the batter.
Pour over the cookie dough crust and bake for 1 hour 15 minutes.
Turn the oven off and leave the cake in the oven for an additional 30 minutes.
Remove from the oven and place in the refrigerator for 2 hours (or more) or until set.
I usually allow mine to set overnight.

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* When baking, be sure to place the cheesecake pan on a cookie sheet, as the cookie dough crust will produce oils that you don’t want in the bottom of your oven.
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* Be sure to place the cake pan in or on something to avoid direct contact with your refrigerator shelf.============================================