Peanut Butter Cup and Toffee Cheesecake

this image was generated using AI technology

Ingredients:

• 2 cups Graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk chocolate chips, melted
• 1/2 cup toffee bits

Directions:

1. Preheat oven to 350°F.
2. In a bowl, mix together Graham cracker crumbs, sugar, and melted butter.
3. Press mixture into the bottom of a 9-inch springform pan and set aside.
4. In a large bowl, beat cream cheese, peanut butter, and sugar until creamy. Add eggs, one at a time, mixing after each addition. Stir in vanilla extract.
5. Melt milk chocolate chips in a microwave-safe bowl for 30 seconds. Stir and repeat until melted.
6. Remove 1/4 cup of cheesecake batter and stir it into the melted chocolate until well combined.
7. Pour remaining cheesecake batter into the prepared crust. Drop spoonfuls of the chocolate mixture over the cheesecake and swirl it with a knife.
8. Bake for 45-50 minutes or until the cheesecake is set and the edges are lightly golden.
9. Remove the cheesecake from the oven and allow it to cool to room temperature.
10. Refrigerate the cheesecake for 2-3 hours, or until set.
11. Sprinkle toffee bits over the top of the cheesecake, cut and serve.