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.