Preheat oven to 350*
CRUST: In mixing bowl, stir together 1 cup peanut butter 1 cup sugar and 1 egg until combined. Press into bottom and halfway up sides of springform pan. Bake 11-13 minutes or until no longer shiny. Allow to cool completely before continuing recipe.

FILLING: Using an electric mixer with whisk attachment; mix cream cheese and sugar until smooth. Scrape down sides of bowl. Add 1-1/4 cups peanut butter and vanilla. Blend until smooth and creamy, again scrape down sides of bowl. Beat in 1/4 cup sour cream on low speed. Set aside as you prepare the whipped cream

Make the whipped cream: in separate bowl add heavy cream. Start mixing at lowest speed then gradually increase speed to medium until the cream starts to get thicker. When the cream starts to thicken, stop the mixer. Slowly add 3/4 cup confectioners sugar and resume mixing up to high speed until it starts to thicken and starts to peak.

Gently fold the whipped cream into the cream cheese mixture until completely combined.

Pour the filling into the prepared and cooled peanut butter crust and spread into a thin layer over cheesecake.

TOPPING: Combine 1/2 cup sour cream and 2 tsp confectioners sugar, spread in a thin layer over cheesecake.

Refrigerate at least 6 hours. Overnight is recommended.

Before serving, melt 1/4 cup of creamy peanut butter and drizzle over cheesecake.