Caramel Peanut Butter Cheesecake

18 Peanut Butter creme Oreos, crushed
2 T Smart Balance spread, melted

24 oz cream cheese
8 oz sour cream
4 large eggs
14 oz sweetened condensed milk

1 c peanut butter
12 individually wrapped caramels
1/2 c sweetened condensed milk
3/4 c water

Preheat oven to 325F. Put a water bath in the oven.

Prepare springform pan with parchment paper and aluminum foil.

Combine Oreos and buttery spread and press into bottom of pan.

Beat cream cheese until creamy. Add milk and beat well. Add eggs one at a time and beat well after each addition. Fold in sour cream. Pour into pan.

In a small pot, combine peanut butter, unwrapped caramels, milk, and water over low heat. Heat and stir until caramels are dissolved. Drizzle over top of cheesecake batter and then swirl with a knife.

Place in water bath and bake for one hour. Turn off oven and crack door about 1 inch. Let sit for several hours until completely cool. Refrigerate overnight.

Number of Servings: 16

Recipe submitted by SparkPeople user SIORANTH.