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Heat oven to 350. Heat Peanut butter, 3 tbls sugar, and margarine in 1 1/2 qt saucepan over low heat, stirring frequently until margarine is melted. Stir in crracker crumbs. Press firmly against bottom and side of ungreased pie plate (9 X 1 1/4). Beat cream cheese slightly in 2 1/2 qt bowl. Add 3/4 cup sugar, 2 tsp vanilla and eggs; beat on medium speed until smooth, about 2 minutes. Fold in peanuts; pour over crumb mixture. Bake until firm, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours. Beat whipping cream and 1/2 tsp vanilla in chilled bowl until stiff. Spread over cheesecake, sprinkle with peanut brittle. Refrigerate immediately. 8 servings; 410 calories per serving. **From Selections from BETTY CROCKERS COOKBOOK** Posted to EAT-L Digest 31 Aug 96 From: "Anita M. Cousar"
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|Serving Size: 1 Serving (1334g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1732 (40%)|
|Amt Per Serving||% DV|
|Total Fat 192.4g||257 %|
|Saturated Fat 60.6g||303 %|
|Monounsaturated Fat 78g|
|Polyunsanturated Fat 32.8g|
|Cholesterol 2289.6mg||704 %|
|Sodium 1481.4mg||51 %|
|Potassium 1242.2mg||33 %|
|Total Carbohydrate 581.1g||171 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 577.7g|
|Protein 79.3g||113 %|
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Calories per serving: 4281
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