Delectable Peanut Butter Cup Cheesecake with Black and White Cookie Base

Ingredients:

• 12 Black and White Cookies, finely crushed (about 1 1/2 cups)
• 5 tablespoons unsalted butter, melted
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup chopped Peanut Butter Cups

Directions:

1. Preheat oven to 325°F. Wrap the bottom of a 9-inch springform pan with double layer of aluminum foil.
2. In a medium bowl, mix the crushed Black and White Cookies with the melted butter. Press the mixture into the bottom of the prepared pan. Bake the crust for 10 minutes and cool completely.
3. In a large bowl, beat the cream cheese, peanut butter, sugar, heavy cream, and salt until smooth and creamy. Add the eggs one at a time, beating well after each addition. Fold in the chopped Peanut Butter Cups.
4. Pour the mixture over the cookie crust and smooth the top. Bake the cheesecake for 50 minutes or until set.
5. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. Remove the cheesecake from the oven and cool completely at room temperature. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
6. Before serving, garnish the chilled cheesecake with additional chopped Peanut Butter Cups and serve.

Enjoy the heavenly taste and richness of this Peanut Butter Cup Cheesecake made with Norman's Kosher Cholov Yisroel Cream Cheese and the irresistible Black and White Cookie crust!