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In a small bowl, combine the cracker crumbs, sugar and butter.
Press onto the bottom of a 9-in. springform pan coated with
cooking spray.
Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a
wire rack. In a microwave-safe bowl, heat peanut butter on high for
30 seconds or until softened. Spread over crust to within 1 in. of
edges.
In a large bowl, beat the cream cheese, sour cream and sugar until
smooth. Add eggs; beat on low speed just until combined. Stir in
vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over
peanut butter layer.
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