Peanut Cheesecake

3/4 cup roasted peanuts, chopped and divided
2 tablespoons roasted peanuts, chopped
1 cup graham cracker crumbs
1/3 cup butter, melted
2/3 cup creamy peanut butter
12 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (4 ounce) container frozen whipped topping, thawed

In a small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bottom and 1 inch up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set.

In a large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in sweetened condensed milk and mix well. Add lemon juice and vanilla extract; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours or until well chilled.