The Perfect Peanut Butter Cheesecake

Graham Cracker Base

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

Peanut Butter Cup Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup smooth peanut butter
• 1 cup miniature peanut butter cups, chopped
• 1/4 cup heavy cream

Peanut Butter Cup Topping

• 1/2 cup smooth peanut butter
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/2 cup miniature peanut butter cups, chopped

Directions:

1. Preheat oven to 325°F.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom and up the sides of a 9-inch springform pan. Set aside.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until fluffy.
4. Add vanilla extract, eggs, peanut butter, and heavy cream, and beat until smooth.
5. Stir in chopped peanut butter cups.
6. Pour the filling into the prepared crust and smooth the top.
7. Bake for 50-60 minutes, or until the cheesecake is set and the center is almost firm to the touch.
8. Remove from the oven and let cool for 5 minutes.
9. In a medium bowl, beat together peanut butter, powdered sugar, softened butter, vanilla extract, and heavy cream until smooth.
10. Spread the peanut butter cup topping over the cooled cheesecake and sprinkle with chopped miniature peanut butter cups.
11. Refrigerate the cheesecake for at least 1 hour before serving.