Categories: Desserts, Cakes, Holiday 
      Yield: 12 servings 
  
           -Dottie Cross TMPJ72B 
    3/4 c  Chopped roasted peanuts; div 
      2 tb Chopped roasted peanuts; div 
      1 c  Graham cracker crumbs 
    1/3 c  Butter or margarine, melted 
    2/3 c  Creamy peanut butter 
      4 pk (3 ounces each) cream cheese 
           -softened 
      1 cn (14 ozs) sweetened condensed 
    1/3 c  Lemon juice 
      1 ts Vanilla extract 
      1 pk (4 ozs) frozen whipped toppi 
           -thawed 
  
  In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs 
  and melted butter; mix well. Press crumb mixture into bototom and 1" 
  up sides of 9-inch springform pan. Refrigerate crust 20 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. Source: Great Holiday Baking 
  (Woman's Day) Reformatted by: CYGNUS, HCPM52C