I love cheesecake and the addition of peanut butter makes this version even better. The beauty of this recipe is you can prep it the day before and you don't have to turn on the oven!
Spray a 10-inch springform pan with nonstick cooking spray. Spread 1 cup crushed cookies onto the bottom, using a metal measuring cup to press into an even layer. Freeze for 30 minutes.2.
Using an electric mixer on medium-high speed, whip cream cheese, peanut butter and powdered sugar until fluffy, about 5 minutes.3.
Using a rubber spatula, fold in the whipped topping. Transfer to springform pan. Use spatula to smooth mixture into pan. Top with remaining cookies. Cover in plastic wrap and refrigerate at least 6 hours, until set. Remove springform pan, cut and serve.