Peanut Butter Cheesecake Bars

     I like making bars and cookies that taste just as good, if not better, after they've been in the freezer as when they were first baked. So that way I can mix up a big batch, freeze 'em and have bars for a while; and these bars have defiantly passed the test. They were a hit fresh from the oven and I think they taste even better after spending some time in the freezer! Plus you can never pass up that cream cheese/peanut butter taste. =)

                                                           Peanut Butter Cheesecake Bars

                                      1 package (18-1/4 oz.) yellow cake mix with pudding in the mix
                                                     1/2 cup butter, softened, cut into small pieces
                                                      2 pkg. (8 oz. each) cream cheese, softened
                                                                1 cup chunky peanut butter
                                                                              3 eggs
                                                                      1-1/4 cups sugar
                                                              1 cup salted roasted peanuts
                                                                Melted chocolate, optional

                                Preheat over to 325 degrees. Combine cake mix and butter in large bowl.
                            Beat with electric mixer at medium speed until crumbly. Remove 1 cup mixture.                             Press remaining mixture evenly into ungreased 13x9-inch baking pan to form crust.
                                                          Bake 10 minutes; cool on wire rack.
                                            Combine cream cheese and peanut butter in large bowl.
                                              Beat with electric mixer at medium speed until fluffy.
                                    Beat in eggs, one at a time, scraping down side of bowl accasionally.
                                      Gradually beat in sugar until light. Spoon filling over cooled crust.
                                     Combine reserved cake mix and peanuts; spread evenly over filling.
                Bake 45 minutes or until cake is just set and toothpick inserted into center comes out clean.
                                          Remove from oven; cool at room temperature 30 minutes.
                                                        Chill at least 2 hours before serving.
                                                    Drizzle with melted chocolate, if desired.
                                                                     Makes 24 bars