Instructions

1. Preheat your oven to 300 degrees if you are using a dark non-stick springform pan, 325 degrees if using a silver springform pan.
2. Crush the 16 nutter butters in gallon ziploc bag with a rolling pin.  Melt the 4 Tbs butter and mix into the crumbs.  Press the crust into a 9 inch springform pan. Set aside
3. In a mixing bowl, beat the cream cheese, sour cream and peanut butter until completely smooth.  Scrape down the sides of the bowl while mixing to make sure it’s completely smooth.
4. Beat in the sugar and flour.
5.  Beat in the eggs just until combined.
6. Spread over the nutter butter crust.
7. Bake for 50 minutes.
8. Cool on a wire rack for 2 hours and then put the cheesecake in the fridge for several hours or overnight.
9. Once well chilled remove the outside rim of the springform pan and slice cheesecake into 12-16 slices.
10. Heat the peanut butter chips and heavy cream in the microwave until melted and you can stir it up well.  Drizzle over the cheesecake slices.
11. You can garnish each slice with additional nutter butters if desired.