Oreo-Tiramisu-Peanut Butter Cup Cheesecake

Ingredients:

• 20 Oreo cookies, crushed
• 4 tbsp unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 cup brewed espresso
• 1/4 cup Kahlua
• 1 cup chopped peanut butter cups

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix crushed Oreo cookies and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
3. Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and vanilla extract, and continue to beat until well combined.
4. Beat in eggs, one at a time, until fully incorporated.
5. In a separate bowl, whisk heavy cream until stiff peaks form. Fold in mascarpone cheese.
6. Add espresso and Kahlua to the cream cheese mixture and mix until well combined.
7. Gently fold in the whipped cream mixture into the cream cheese mixture until fully incorporated.
8. Pour the cheesecake filling over the cooled Oreo crust. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven for 30 minutes with the door cracked open.
9. Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
10. Before serving, top the cheesecake with the chopped peanut butter cups.