Product Description Peanut butter lovers of the world unite and start thinking outside the jar beyond your childhood favorite, PBJ. Update your palate with not only sweet, but savory recipes for breakfast, lunch, and dinner. Pamela Bennett grew up in Durham, North Carolina, and graduated from Crofts College and the University of North Carolina at Chapel Hill. She is the author of Jams & Jellies in Less Than 30 Minutes and Peanut Butter Sweets. She now lives in Provo, Utah. From the Back Cover Look out jams and jellies, peanut butter has some new sidekicks. With not only sweet, but savory recipes sure to please any hungry bunch, you'll wish you'd ventured beyond PBJ a long time ago. Peanut Chicken Puffs Peanut Colada Dip Thai Slow Cooker Chicken Dessert Pizza And more! About the Author Pamela Bennett grew up in Durham, North Carolina, and graduated from Crofts College and the University of North Carolina at Chapel Hill. She owned and operated Black Sheep Baskets in Dallas, Texas, which featured her jams. She now lives in Provo, Utah. Excerpt. Â© Reprinted by permission. All rights reserved. Peanut Butter Cheesecake 1/2 cup peanut butter 16 ounces cream cheese, softened 3 eggs 3/4 cup sugar 2 tablespoons vanilla extract 1 (9-inch) graham cracker pie crust Topping: 1 cup sour cream 1/4 cup sugar 3 tablespoons peanut butter 1 tablespoon vanilla extract Preheat oven to 350 degrees. In a large bowl, beat the peanut butter, cream cheese, and eggs together until smooth. Add the sugar and vanilla. Mix well. Pour into graham cracker crust and bake for 30 minutes. In a medium bowl, mix topping ingredients together until smooth and set aside. Spread the topping over the cheesecake while still warm. Turn the oven temperature to 400 degrees and return the cheesecake to the oven for 5 additional minutes. Cool completely, then refrigerate. Makes 6 servings.