Rosemary & Olive Oil Cheesecake with Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups Rosemary & Olive Oil flavored crackers, crushed
• 1/4 cup unsalted butter, melted
• 2 tablespoons sugar
• 4 containers (8oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup peanut butter cups, chopped

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the crushed crackers, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, then remove from oven and let cool.
4. In a stand mixer, beat the cream cheese until smooth. Add the sugar and mix until combined.
5. Add the eggs one at a time, mixing well after each addition.
6. Add the vanilla extract, flour, and salt. Mix until combined.
7. Pour the mixture over the cooled crust and smooth out the top.
8. Bake for 45-50 minutes or until the edges are golden brown. The center may still jiggle slightly but it will set as it cools.
9. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
10. Before serving, sprinkle the chopped peanut butter cups over the top of the cheesecake.