2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3 tablespoons vanilla extract
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten
2 tablespoons creamy peanut butter
2 tablespoons honey
1 jar (7 ounces) marshmallow creme
1/2 cup hot fudge ice cream topping, warmed slightly
1/2 cup chopped salted peanuts
1Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan.
2In 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.
3Bake until center is almost set, 55 to 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.
4Remove 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.
Prep: 30 min. Bake: 55 min. + chilling
Makes 16 servings
1 slice: 533 calories, 32g fat (17g saturated fat), 119mg cholesterol, 363mg sodium, 52g carbohydrate (42g sugars, 1g fiber), 8g protein.