Kosher Peanut Butter Fudge Cheesecake

Ingredients:

• 1 package of Oreo cookies (14.3 ounces)
• 6 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 1 cup fudge brownie mix
• 1/4 cup water

Instructions:

1. Preheat the oven to 325°F.
2. Pulse the Oreo cookies in a food processor until finely ground. Add the melted butter and pulse until combined.
3. Press the mixture into the bottom of a 9-inch springform pan, using a measuring cup to press down the crust and up the sides of the pan.
4. Bake the crust for 10 minutes, then let it cool while you make the filling.
5. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, creamy peanut butter, sugar, and vanilla extract until smooth.
6. Add the eggs, one at a time, beating until just combined.
7. Stir in the heavy cream, then pour the cheesecake mixture over the cooled crust.
8. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center still has a slight jiggle.
9. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 3 hours before adding the topping.
10. To make the fudge brownie topping, melt the chocolate chips and unsalted butter together in a saucepan over low heat.
11. Stir in the fudge brownie mix and water until combined.
12. Remove the cheesecake from the springform pan and spread the fudge brownie topping over the top of the cheesecake.
13. Refrigerate the cheesecake for an additional 30 minutes to let the topping set.
14. Slice the cheesecake and serve chilled.