Oreo Peanut Butter Cup Cheesecake with Toasted Almonds

Ingredients:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/4 cup toasted almonds, chopped

Instructions:

1. Preheat the oven to 325°F.
2. Combine the Oreo cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes and allow it to cool.
4. In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
5. Add the sugar and vanilla extract and beat on low speed until well combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Pour the mixture into the prepared crust and smooth the top with a spatula.
8. Bake the cheesecake for 45-55 minutes or until the center is almost set.
9. Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 1 hour.
10. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
12. Sprinkle the chopped toasted almonds over the top of the cheesecake before serving.