Creamy Peanut Butter Cup Cheesecake

Ingredients:

• 24 Oreo cookies
• 6 tablespoons unsalted butter, melted
• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup smooth peanut butter
• 8 peanut butter cups, chopped

Instructions:

1. Preheat oven to 325°F.
2. Crush Oreo cookies in a food processor and mix with melted butter.
3. Press cookie mixture into the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes, then set aside to cool.
5. With an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add sugar and vanilla extract; mix well.
7. Add eggs one at a time, beating well after each addition.
8. Mix in smooth peanut butter until creamy and smooth.
9. Pour mixture onto cooled crust and smooth top with a spatula.
10. Bake for 1 hour or until center is set.
11. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours or overnight.
12. Once chilled, remove from springform pan and top with chopped peanut butter cups.
13. Serve and enjoy!