Creamy Peanut Butter Cup Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Plain Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, at room temperature

Peanut Butter Cup Topping

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, at room temperature
• 2 cups confectioners' sugar, sifted
• 1/4 tsp kosher salt
• 10 Peanut Butter Cups, chopped

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture firmly onto the bottom of the prepared pan.
3. Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
4. In a large mixing bowl, beat the 24 oz Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth. Add the sugar and vanilla extract and mix until well combined. Add the eggs, one at a time, mixing well after each addition.
5. Pour the filling over the crust and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Let cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
6. To make the Peanut Butter Cup topping, beat the peanut butter and butter together in a mixing bowl until creamy. Gradually add the confectioners' sugar and salt, and stir until well combined.
7. Spoon the Peanut Butter Cup topping over the cheesecake and spread evenly. Top with chopped Peanut Butter Cups.
8. Chill the cheesecake for another 30 minutes before serving. Enjoy!