National Peanut Festival and Fair - Dothan, Alabama Fair Date: Usually the first week in November for 8 days, closed on Sundays

THE CRUST
1 3/4	C	Graham cracker crumbs
1/3	C	Melted butter
1/4	C	Granulated sugar
1/2	C	Chopped honey-roasted peanut

• Preheat the oven to 350 degrees.
• Combine all of the crust ingredients in a bowl.
• Press the mixture onto the bottom and side of a 9" springform pan.
• Set aside.

THE CAKE
24	oz	Cream cheese, softened
2	teas	Vanilla extract
3		Eggs
1	Cup	Sugar
1	Cup	Sour cream
12	oz	Chocolate morsels
1	Cup	Chopped peanuts
3	oz	Semisweet dark baking chocolate
3/4	Cup	Caramel candies
1/3	Cup	Water

• To make the cake: Beat the cheese, vanilla and sugar until the mixture is creamy.
• Beat in the eggs, one at a time.
• Fold in the sour cream.
• Fold in half of the chocolate morsels.
• Pour into the springform pan and bake 60 to 70 minutes, until the center is set.
• Turn the oven off, leave the oven door ajar and let the cake cool for 1 hour.
• Refrigerate the cake for at least 4 hours.
• Remove the side from the pan.
• Over low heat, melt the caramels and baking chocolate in the water.
• When smooth, dribble the mixture over the cake with a spoon.
• Top the cake with the remaining chocolate morsels and peanuts.