Peanutty Cheesecake

Directions

1. 1
   Let cheesecake batter stand at room temperature 1 hour.
2. 2
   Mix graham crumbs, butter and1/3 cup of the Variegate (or 4 tsp.
3. 3
   of the Variegate for trial recipe); press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 10 oz.
4. 4
   crumb mixture to each pan.
5. 5
   Bake in 325 degrees F standard oven 10 min.
6. 6
   Cool.
7. 7
   Combine remaining 3 cups Variegate (or remaining 3/4 cup Variegate for trial recipe) and cheesecake batter; pour evenly over crusts.
8. 8
   Place in water bath, using separate water-filled pan for each cheesecake.
9. 9
   (See directions on tub of Cheesecake Batter for how to prepare water baths.)
10. 10
    Bake 1 hour 45 min.
11. 11
    to 1 hour 55 min.
12. 12
    or until centers are almost set; cool completely.
13. 13
    Refrigerate several hours or overnight.