• Prepare your 9-inch springform pan by spraying lightly with nonstick spray then covering completely with parchment paper.

Graham Cracker Crust:

• In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of your prepared pan. Place the crust in the refrigerator while you prepare the next layer.

White Chocolate Marshmallow Layer:

• Place the white chocolate to a microwave-safe bowl and heat in 20-second intervals, stirring between each, until melted. Add the marshmallow creme to the melted white chocolate and stir until incorporated. Using an offset spatula, spread the mixture evenly over the chilled graham cracker crust. Refrigerate while making the filling.

Peanut Butter Filling:

• In a large mixing bowl using a handheld mixer, beat the softened cream cheese until smooth. Add the Saratoga White Chocolate Peanut Butter, marshmallow creme, powdered sugar, and vanilla extract. Mix until light and fluffy.
• Gently fold the whipped topping into the peanut butter mixture until fully incorporated.
• Spread your Peanut Butter Pie filling evenly over your prepared crust. The filling may go over the top of the edge of the crust and that's okay!
• Cover with plastic wrap and allowed to refrigerate overnight or for at least 6 hours.

Assembly:

• Once your dessert is ready, undo your springform pan and gently remove from the pan. The parchment paper should peel away easily at this point.
• Spread mini marshmallows on top and toast if desired then finished with a white chocolate drizzle.