Triple Delight Cheesecake Recipe

Oreo Crust Ingredients:

• 24 Oreo cookies, crushed (3 cups)
• 5 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Cream Cheese Filling Ingredients:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature (3 containers)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs

Peanut Butter Cup Topping Ingredients:

• 1 cup heavy cream
• 8 ounces semisweet chocolate chips, melted
• 1 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 12-15 mini peanut butter cups, chopped

Instructions:

1. Preheat the oven to 325°F (163°C).
2. For the Oreo crust, combine the crushed cookies, melted butter, and sugar in a medium-sized bowl, and mix well. Press the mixture onto the bottom of a 9-inch springform pan. Set aside.
3. For the cream cheese filling, beat the cream cheese, sugar, and vanilla extract together in a large bowl until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Pour the mixture over the Oreo crust in the pan.
4. Bake for 45-55 minutes or until the center is almost set. Allow the cheesecake to cool to room temperature.
5. For the peanut butter cup topping, combine the heavy cream, melted chocolate, peanut butter, confectioners' sugar, and salt in a medium-sized bowl. Using an electric mixer beat the mixture until smooth and creamy. Pour the mixture over the cooled cheesecake and spread it evenly.
6. Sprinkle the top with chopped peanut butter cups, and refrigerate for at least 3 hours or overnight before serving.
7. Remove the sides of the springform pan, cut into slices, and serve.