Champagne Raspberry-Peanut Butter Cup Cheesecake

Graham Cracker Base

• 2 cups Graham Cracker crumbs
• 1/2 cup unsalted butter, melted

Champagne & Raspberry Filling

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 1/3 cup Champagne
• 3 (8oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3 large eggs
• 1 teaspoon vanilla extract

Peanut Butter Cup Topping

• 1 cup semisweet chocolate chips
• 1/2 cup smooth peanut butter

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix together the Graham cracker crumbs and melted butter until well combined. Press mixture into the bottom and halfway up the sides of the prepared pan. Refrigerate while preparing the filling.
3. In a blender or food processor, puree the raspberries until smooth. Strain the mixture through a fine-mesh sieve into a small saucepan, add the sugar and Champagne. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened, 5-7 minutes.
4. In a large mixing bowl, beat the cream cheese until creamy. Add the raspberry mixture, eggs, and vanilla, and beat until well combined.
5. Pour the cheesecake mixture over the Graham cracker base. Bake for 45-50 minutes or until the edges are set but the center is still slightly jiggly.
6. In a small saucepan, melt the chocolate chips and peanut butter over low heat, stirring constantly, until smooth.
7. Pour the melted chocolate mixture on top of the baked cheesecake and smooth it out into an even layer. Refrigerate the cheesecake for at least 4 hours before serving.
8. Serve and enjoy!