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Press cookie crumbs into bottom of 10 inch spring form pan. Oven to 425 degrees. Beat cream cheese until smooth. Add sugar, flour, whole eggs, egg yolks, cream, vanilla and peanut butter. Beat until very smooth, scraping sides frequently. Pour over cookie crust. Bake for 15 min at 425 degrees. Reduce oven temperature to 225 degrees and bake for 50 min. Increase temperature to 350 degrees and bake 7 min. Place hot cake in fridge to cool overnight.
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