2 1/3 cups buttermilk
1/3 cup milk
1 cup sour cream
1 (16 ounce) can peanut butter
2 eggs
1/4 ounce lemon zest
1/4 pound ground flax seeds
1 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C). Grease bottom and top of a 9 inch springform pan.
Stir buttermilk into milk. Stir in sour cream, peanut butter, eggs, lemon zest and pecans. Pour mixture into prepared pan.
Bake in preheated oven for 1 hour, or until bubbly and crusts are golden brown. Cool to room temperature and serve.