SunButter Cheesecake on a Pretzel Crust

CRUST
2 cups pretzel crumbs
3/4 cup butter, melted
1/4 cup dark brown sugar

FILLING
32 oz. cream cheese, softened
3/4 cup dark brown sugar
3/4 cup sour cream
2 teaspoons vanilla
4 large eggs
1 cup SunButter® (we used Creamy)

CHOCOLATE DRIZZLE
2 ounces bittersweet chocolate
1-1/2 tablespoons butter
2 tablespoons sunflower seeds

Heat oven to 350°F.

CRUST
Line removable bottom of 9 to 10-inch springform pan with aluminum foil. Attach outside ring, foil should cover inside bottom of pan. Set springform pan on top of another large piece of foil and wrap up around outside edges almost to top of pan, keep foil on outside of pan. Spray inside of pan with cooking spray; set aside.

Use food processor to chop pretzels to fine consistency, add melted butter and brown sugar, mix well. Press evenly into bottom of prepared springform pan. Bake 10 minutes, remove from oven and set aside to cool slightly.

FILLING
In large bowl, place cream cheese, brown sugar and sour cream, beat on medium speed until smooth. Mix in vanilla. Add eggs one at a time, beating well after each addition. Add SunButter and mix thoroughly.

Pour into crust and spread evenly (mixture will be thick). Place filled pan inside larger baking dish (turkey roaster) and place in oven, creating a basin for water which will help keep cheesecake moist and prevent cracking. Carefully add hot water to basin along edge of larger baking dish, being careful not to get water in batter. Water level should reach halfway up outside of springform pan.

Bake for 20 minutes at 350°F. Reduce oven temperature to 200°F and bake for 2 hours, or until the middle of cheesecake is mostly firm when jiggled and the cheesecake no longer looks shiny or wet. If cheesecake is not mostly firm continue baking at 200°F checking in 15 minute increments.

Remove large baking pan with springform pan from oven. Carefully lift out springform pan and slide knife around inside edge to release cheesecake. Turn off oven and place springform pan with cheesecake back into warm oven to rest for 2 hours. Remove from oven, lightly cover and place in refrigerator to chill overnight.

DRIZZLE
Remove cheesecake from refrigerator, slide knife around inside edge of springform pan, then carefully remove outer ring. Place cheesecake on serving plate – you can leave cheesecake on springform pan bottom or carefully lift from bottom and place directly on serving plate.

In small microwave-safe dish melt chocolate and butter. Drizzle on top of cheesecake and garnish with sunflower seeds. Refrigerate until ready to serve.