Creamy Nutty Oreo Cheesecake with Marshmallow Topping

Ingredients

• 24 Oreos, crushed into crumbs
• 6 tablespoons unsalted butter, melted
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter cups, chopped
• 1/2 cup marshmallow fluff
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, combine crushed Oreos and melted butter. Mix until well combined.
3. Press the mixture evenly onto the bottom of the prepared pan. Bake for 8-10 minutes or until lightly golden and set.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter until smooth and creamy.
5. Add sugar and beat until well combined.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in vanilla extract and chopped peanut butter cups.
8. Pour the filling on top of the Oreo crust.
9. Bake for 30-35 minutes or until the edges are lightly golden and the center is almost set.
10. Remove from oven and let cool to room temperature.
11. In a small saucepan, combine marshmallow fluff and heavy cream. Cook over low heat, stirring constantly, until melted and smooth.
12. Pour the marshmallow mixture over the cheesecake and spread evenly.
13. Refrigerate for at least 2 hours or until set.
14. Serve and enjoy!