Peanut Butter Cheesecake

2 pounds cream cheese
1 1/2 cups granulated sugar
4 large eggs
1 cup creamy peanut butter
1 tablespoon all−purpose flour
2 teaspoons vanilla extract
Powdered sugar
Chopped mints
Peanut Butter Cookie Crust
10 peanut butter cookies
1 teaspoon granulated sugar
2 tablespoons melted butter,
up to 3 tablespoons Vegetable cooking spray

method;

Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 x 3−inch springform pan with the vegetable oil. Place ingredients into the bottom of springform pan. Using fingertips or spoon, press ingredients to form crust.
Note: You can place the ingredients in a food processor.

Preheat oven to 350 degrees F.

Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese/peanut butter mixture. (Scrape ingredients from side of bowl before adding eggs).

Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract.( Be careful not to over mix).

Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours or until tip of a knife comes out clean when inserted in center of cake.

Dust with powdered sugar or sprinkle with chopped mint.