Indulgent Peanut Butter Cup Cheesecake

Cinnamon Roll Crust

• 1 1/2 cups cinnamon graham crackers, crushed
• 1/3 cup unsalted butter, melted

Mix the crushed cinnamon graham crackers with the melted butter and press the mixture into the bottom and sides of a greased 9-inch springform pan. Bake for 10 minutes at 350°F.

Peanut Butter Cup Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup semisweet chocolate chips, melted

In a large mixing bowl, beat the cream cheese and peanut butter together until creamy. Add the sugar and vanilla extract, continuing to mix until smooth and well combined. Beat in the eggs, one at a time, until fully incorporated. Pour the melted chocolate chips into the mixture and stir until completely mixed. Pour the mixture into the baked crust and bake for 45-50 minutes at 325°F until set.

Candied Pecans Topping

• 1 cup chopped pecans
• 1/4 cup honey
• 1/4 teaspoon cinnamon
• 1/4 teaspoon kosher salt

In a small bowl, combine the chopped pecans, honey, cinnamon, and kosher salt, mixing well. Spread the mixture over the top of the cooled cheesecake before serving.