Peanut Butter Blossom Cheesecake

Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a medium bowl stir together 1-1/4 cups finely chopped peanuts and flour. Stir in melted butter until combined. Press mixture onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool slightly on a wire rack.

In a large mixing bowl beat cream cheese and 1/2 cup peanut butter with an electric mixer on medium to high speed until smooth. Beat in brown sugar and 1 teaspoon vanilla until combined. Add eggs; beat just until combined. Pour cream cheese mixture over crust, spreading evenly.

Place springform pan in a shallow baking pan. Bake for 45 to 55 minutes or until a 2-1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours.

Before serving, in a chilled medium mixing bowl beat 2 tablespoons peanut butter on medium speed just until smooth. Add whipping cream, granulated sugar, and 1 teaspoon vanilla. Beat on medium speed until soft peaks form (tips curl). Spread whipped cream over top of cheesecake. Garnish with chocolate Kisses and, if desired, chopped peanuts.