9- or 10-inch springform pan
24 ounces cream cheese (three 8-ounce packages)
5 whole eggs
1 egg yolk
1/2 cup granulated sugar
1/2 pint whipping cream
1 cup plus (1/2 cup reserved) peanut butter
1/2 cup sour cream
1 tablespoon vanilla extract
1 cup toasted, chopped pecans
Caramel sauce
Chocolate sauce
2 cups graham cracker crumbs
1/2 cup melted or softened butter

Mix graham cracker crumbs and butter in small bowl until crumbly. Press into bottom of the springform pan. Bake at 350 degrees F for about 8 minutes.

Remove from oven set aside, cool.

In a medium mixing bowl, cream together cream cheese and sugar. Add eggs one at a time, including the yolk.

Add peanut butter, vanilla extract and whipping cream. Mix at medium speed until very creamy and smooth. Pour batter into spring form pan over crust.

Bake in preheated oven at 300 degrees F for 1 hour and 15 minutes. Remove from oven and mix remaining 1/2 cup of peanut butter with 1/2 cup sour cream, spread over top of cheesecake, return to oven for 15 minutes. Remove from oven and cool for 1-2 hours.

Refrigerate overnight. Before serving, cover top of cheese cake with crushed pecans. Drizzle caramel and chocolate sauce all over. Run knife around edges of pan, release side and place cheesecake on plate and serve.

Serves 14 to 16.