Preheat oven to 325 degrees.

Set water to boil.

Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.

Gradually add sugar, beating until fluffy.

Beat in vanilla extract and salt.

Beat in eggs, one at a time, scraping down side of bowl after each addition.

Beat in sour cream and peanut butter.

Cut parchment paper in a circle and line the bottom of the cheesecake pan.

Wrap bottom half of pan in foil.

Pour in filling; place in a roasting pan.

Pour in boiling water to come halfway up side of springform.

Bake until just set in center, about 45 minutes.

Remove pan from water; let cool 20 minutes.

Run a paring knife around edge; let cool completely.

Remove outer ring of cheesecake pan, but leave metal bottom.

Wrap in plastic wrap and freeze.

Whip Pastry Pride

Preheat oven to 350 degrees.

Combine all ingredients with a mixer.

This batter will be quite thin.

Bake 25-30 min

Place one layer of cake on cake stand.

Frost top with a thin layer of frosting.

Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper.

Place cheesecake layer on top of the cake.

Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting.

Top with Reese's, chocolate ganache, or any decoration of your choosing.

Refrigerate until ready to serve.