Creamy Peanut Butter Cup Cheesecake with Chocolate Ganache

Oreo Crust

• 24 Oreo cookies, crushed into fine crumbs
• 1/4 cup (4 tablespoons) unsalted butter, melted

Cheesecake Filling

• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup mini peanut butter cups, chopped

Chocolate Ganache

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F.
2. In a mixing bowl, stir together the Oreo cookie crumbs and melted butter until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
4. Bake the crust for 8 minutes, then remove from the oven and set aside to cool.
5. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until creamy and smooth.
6. Stir in the peanut butter until well combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the vanilla extract and chopped peanut butter cups.
9. Pour the filling over the cooled crust and smooth the top with a spatula.
10. Bake for 45-50 minutes, or until the cheesecake is set and the center is no longer jiggly.
11. Remove the cheesecake from the oven and allow it to cool to room temperature.
12. Meanwhile, prepare the chocolate ganache by heating the heavy cream until it just starts to boil.
13. Remove from heat and add the chocolate chips, stirring until smooth.
14. Pour the ganache over the cooled cheesecake and spread it evenly with a spatula.
15. Refrigerate the cheesecake for at least 2 hours, or until the ganache is set.
16. Once chilled, slice and serve immediately. Enjoy!