***INGREDIENTS:*** 2 cups (16 ounces) raw, shelled peanuts 1/2 teaspoon kosher salt, plus more as needed 1 to 2 tablespoons peanut oil or other oil (optional, for creamier peanut butter) 1 to 2 tablespoons honey or other sweeteners (optional, for sweeter peanut butter) Optional add-ins: 1 to 2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other spice, a handful of chocolate chips, a few spoonfuls of Nutella. ***INSTRUCTIONS:*** Roast the peanuts (optional). Arrange a rack in the middle of the oven and heat to 350°F. Place the peanuts on a rimmed baking sheet and bake until lightly golden-brown and glossy with oil, about 10 minutes. You can skip this step if you prefer raw nut butter or if you're using pre-toasted nuts; roasting gives the peanut butter a deeper flavour and also helps make the oils looser and easier to blend into a smooth butter. Pulse the peanuts until ground. Transfer the peanuts to a food processor fitted with the blade attachment or blender. If you toasted your nuts, do this while the nuts are still warm. Pulse a few times just until chopped.→ For chunky peanut butter, remove 1/2 cup of chopped nuts and set aside. Process for 1 minute. Run the food processor or blender continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. At this point, the peanut butter will look gritty and dry, almost like couscous. Process for 1 minute. Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will start clumping together. It's not quite a peanut butter, but it's getting there! Process for 1 minute. Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will be glossy and soft, like very thick peanut butter. Add the salt, oil, sweetener, and any other extras. Sprinkle the salt, oil, sweetener, and any other extras over the top of the peanut butter. Process for 1 to 2 additional minutes.

INGREDIENTS: 5 large eggs, room temperature 2 cups (one pint) sour cream, room temperature 4 8-ounce packages cream cheese, room temperature 8 tablespoons (one stick) unsalted butter, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 1 teaspoon grated lemon zest DIRECTIONS : Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminium foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the centre of the oven; preheat the oven to 300* Fahrenheit. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly about 2 minutes. Pour into the prepared springform pan and place in a roasting pan (or another pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan. Bake for 2 hours, 15 minutes, or until the cake is very lightly coloured and a knife inserted in the centre emerges clean. Remove from the water bath and carefully peel the aluminium foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For the best flavour and texture, this cheesecake is best chilled overnight