Amount
Ingredient
Preparation



3/4
cup
peanuts

chopped and roasted, divided



2
tablespoons
peanuts

chopped and roasted, divided



1
cup
graham cracker crumbs





1/3
cup
butter

melted



2/3
cup
peanut butter

creamy style



12
ounces
cream cheese

four 3 ounce packages



14
ounces
milk, sweetened condensed





1/3
cup
lemon juice





1
teaspoon
vanilla extract





4
ounces
whipped topping, prepared

 In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1 inch up sides of 9-inch springform pan. Refrigerate crust 2 minutes or
until set. 

In large bowl with electric mixer at medium speed, beat
softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. 
Refrigerate
2 to 3 hours, or until well chilled