Peanut Butter Cup Cheesecake

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Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Vanilla Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 eggs, room temperature

Peanut Butter Cup Topping

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

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat cream cheese and sugar until light and fluffy. Add vanilla extract and beat until well combined. Add eggs one at a time, beating after each addition.
4. Place the springform pan on a baking sheet. Pour cream cheese mixture over the graham cracker base. Bake for 50-60 minutes or until the center is almost set. Allow to cool to room temperature.
5. Melt chocolate chips and peanut butter in a double boiler over medium heat. Once melted, add heavy cream and stir until fully combined and smooth. Pour mixture over the cheesecake and spread evenly. Place in the fridge to set for at least an hour.