Avocado Lime Peanut Butter Cup Cheesecake

Vanilla Wafer Base

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Avocado & Lime Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2 ripe avocados, peeled and pitted
• 1/2 cup granulated sugar
• 3 tablespoons lime juice
• 1 teaspoon vanilla extract
• 4 large eggs

Peanut Butter Cup Topping

• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream
• 1/2 cup chopped peanut butter cups

Instructions

1. Preheat the oven to 325°F.
2. Mix the vanilla wafer crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then let cool completely.
5. Meanwhile, in a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add the avocados, sugar, lime juice, and vanilla extract, and beat until smooth.
7. Add the eggs, one at a time, beating well after each addition.
8. Pour the cheesecake mixture over the cooled crust.
9. Bake for 55-60 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
10. While the cheesecake is baking, make the peanut butter cup topping by heating the peanut butter and heavy cream in a small saucepan over medium heat until smooth.
11. Let the mixture cool slightly before stirring in the chopped peanut butter cups.
12. Spread the peanut butter cup topping over the cooled cheesecake.
13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before slicing and serving.