Peanut Butter Cheesecake Bars

Ingredients:

Cake

• 165g unsalted butter, melted, plus extra for greasing the pan
• 3 cups crushed butter crackers (such as Ritz; about 3 packs)
• 1/4 cup sugar

Filling

• 680 g of cream cheese, room temperature
• 1 cup of sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 0.5 cup creamy peanut butter
• Red sprinkles, for decoration

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 9 x 13-inch (22 x 32 cm) baking pan. Line with foil, leaving a 2-inch (5 cm) overhang on the long sides; grease the foil. Combine the crushed graham crackers, melted butter, and sugar in a bowl. Pour into the pan and press evenly into the bottom. Bake until set, about 10 minutes. Transfer to a wire rack and let cool for 15 minutes.
2. Prepare the fillingIn a large bowl, beat the cream cheese and sugar with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream, and vanilla extract and beat until smooth, 1 minute. Transfer 1 cup of the filling to a medium bowl and stir in the peanut butter until smooth. Spread the peanut butter filling in a thin, even layer over the crust. Top with the remaining cheese filling and smooth with a spatula.
3. Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a wire rack to cool completely, about 1 hour. Then refrigerate for at least 2 hours or overnight.
4. Run a knife or small spatula around the cheesecake to loosen it from the foil, then remove it by pulling the foil overhang. Cut into squares and decorate with red sprinkles.