Black & White Peanut Butter Cheesecake

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Ingredients:

• 1 package of Kosher Black and White Cookies
• 1/4 cup of melted butter
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 4 large eggs
• 1 cup of creamy peanut butter
• 1 cup of heavy whipping cream
• 2 tablespoons of powdered sugar

Instructions:

1. Preheat your oven to 350°F.
2. Place the Black and White cookies into a food processor until they become fine crumbs. Mix with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. Using an electric mixer, beat 3 packages of Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add in sugar and vanilla extract until mixture is light and fluffy.
4. Add eggs one at a time, beating well after each addition, until everything is well mixed.
5. Melt peanut butter in microwave in 30-second intervals until creamy and smooth, then add to cream cheese mixture.
6. Pour the mixture onto the cooled cookie crust and bake for 45-50 minutes until the center is almost set and the edges are lightly golden brown. Turn off the oven and let the cheesecake slowly cool for about an hour.
7. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
8. When serving, use an electric mixer to whip heavy whipping cream and powdered sugar until the mixture forms stiff peaks. Spread over the top of the chilled cheesecake and serve.