| | Directions | | Combine graham cracker crumbs, 1/3 cup crushed peanut brittle and butter; mix well. Press mixture firmly on bottom and sides of a butter 8-inch springform pan; set aside. Beat cream cheese until light and fluffy; add eggs, sugar, orange rind and vanilla. Beat until smooth. Pour onto prepared crust; bake at 300° for 1 hour and 15 to 20 minutes or until set. Remove from oven; let cool. Cover and chill 8 hours or overnight. Just before serving, pipe whipped cream around edge using a decorating bag fitted with large metal tip number 5. Sprinkle remaining 2 tablespoons crushed peanut brittle over whipped cream. Top with cherry. |
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| Ingredients | | - |  | 1 1/2 cups graham cracker crumbs |
| - | | 1/3 cup finely crushed peanut brittle |
| - | | 1/3 cup butter or margarine, melted |
| - | | 3 packages cream cheese, softened (8 ounce pkgs) |
| - | | 5 eggs, beaten |
| - | | 1 cup Sugar |
| - | | 1 tablespoon grated orange rind |
| - | | 1 teaspoon vanilla extract |
| - | | 1/2 cup whipping cream, whipped |
| - | | 2 tablespoons finely crushed peanut brittle |
| - | | 1 maraschino cherry |
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