3/4 c chopped roasted peanuts
2 T chopped roasted peanuts divided
1 c graham cracker crumbs
1/3 c Butter or margarine melted
2/3 c creamy peanut butter
4 pk 3-ounce cream cheese softened
1 cn 14 oz sweetened condensed milk
1/3 c lemon juice
1 t vanilla extract
1 pk 4 oz whipped topping thawed
In small bowl combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well.
Press crumb mixture into bottom and 1' up sides of a 9 inch springform pan.
Refrigerate crust 20 minutes or until set.
In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy.
Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well.
Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts.
Refrigerate 2 to 3 hours, or until well chilled.