1. Heat oven to 325°F.
2. To make crust, in bowl, beat together graham cracker crumbs, 1/2 cup peanut butter, 1/4 cup sugar and 1 egg with electric mixer until smooth. Press crust evenly into bottom and 1 inch up side of 10-inch springform pan.
3. Meanwhile, in bowl, beat together cream cheese, remaining 1 cup sugar, sour cream and vanilla with electric mixer until smooth. Add remaining 3 eggs, one at a time, beating until fluffy. Pour into crust.
4. Bake cheesecake 1 hour or until center is almost set. Cool 1 hour on wire rack. Refrigerate 3 hours or overnight.
5. Melt remaining 1/4 cup peanut butter; drizzle over cheesecake just before serving.
This recipe is recommended for 24 servings.