-Dottie Cross TMPJ72B	4 Pkg (3 ounces each) cream cheese
3/4 Cup Chopped roasted peanuts,	-softened
-div	1 Can (14 ozs) sweetened condensed
2 Tbl Chopped roasted peanuts, div	1/3 Cup Lemon juice
1 Cup Graham cracker crumbs	1 Tsp Vanilla extract
1/3 Cup Butter (or margarine),	1 Pkg (4 ozs) whipped toppi, Frozen
-melted	-thawed
2/3 Cup Creamy peanut butter

In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs
and melted butter; mix well. Press crumb mixture into bototom and 1"
up sides of 9-inch springform pan. Refrigerate crust 20 minutes or
until set. In large bowl with electric mixer at medium speed, beat
softened cream cheese and peanut butter until fluffy. Gradually beat
in condensed milk and mix well. Add lemon juice and vanilla; 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. Source: Great Holiday Baking
(Woman's Day) Reformatted by: CYGNUS, HCPM52C