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Caramel Peanut Cheesecake

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Crust:
1 1/2 C. Crushed Cookie Crumbs
1/3 C. Margarine
1/2 C. Bakers Choice Coconut Crunch
1/2 tsp. Cinnamon

Cake:
5 - 8 oz. Containers of Cream Cheese
1 1/2 C. Sugar
3/4 C. Bakers Choice Caramel Cream
2 tsp. Bakers Choice Vanilla Extract
3 Eggs
1 C. Bakers Choice Peanut Butter Chips
1 C. Extra Mini Flavored Chocolate Chips

Topping:
8 oz. Sour Cream
3 T. Bakers Choice Caramel Cream
1/2 C. Sugar
3/4 C. Bakers Choice Coconut Cunch
1/2 C. Bakers Choice Peanut Butter Chips

Recipe # 4

Crust:
Melt margarine and add rest of ingredients. Put it on the bottom of pan and 1" of side. Bake on 350 for 5 min. Cool.
Cake:
Combine cream cheese, sugar, caramel and extracts and beat until smooth. Add eggs one at a time. Add peanut and chocolate chips by hand and bake at 350 for about an hour.
Topping:
Mix together all ingredients excluding peanut chips. Spread onto cheesecake and add peanut chips. Bake and additional 5 minutes. Cool in oven for 1 hour with the door ajar. Refrigerat overnight befroe removing from pan.