Banana−Peanut Cheesecake

3 cups ground Oreo cookie crumbs, minus filling

2 cups granulated sugar, divided

4 tablespoons unsalted butter, melted

2 1/4 pounds cream cheese, softened

5 large eggs (at room temperature)

1 teaspoon pure vanilla extract

1 cup very ripe banana purée

1 cup chopped unsalted peanuts

Peanut Butter Sauce

Preheat oven to 325 degrees F.

In a medium−size bowl, combine cookie crumbs, 1/4 cup of the sugar and melted butter until

thoroughly blended. Cover the bottom and approximately 1 inch of the sides of a greased 1−inch

springform pan. Set aside.

Beat cream cheese until smooth. Add remaining 1 3/4 cups sugar and continue mixing, scraping bowl

often. Add eggs, one at a time, beating until well incorporated. Beat in vanilla extract. Fold in banana

purée and chopped peanuts. Pour into prepared crust and bake for approximately 1 hour and 15

minutes or until center is set. Cool on wire rack; refrigerate 24 hours before serving.

When ready to serve, place a small slice on each chilled serving plate and drizzle with Peanut Butter

Sauce.

Peanut Butter Sauce

1 cup smooth peanut butter

2 cups milk

1/2 cup ground unsalted peanuts

Combine all ingredients in a saucepan and cook, stirring constantly, over low heat for about 10

minutes or until slightly thickened. Cool to room temperature before using.