Chocolate Peanut Butter Cup Cheesecake with Black & White Cookie Crust and Caramel Sauce Topping

Ingredients:

• 14 Black & White Cookies
• 2 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup heavy cream
• 1/4 cup caramel sauce

Directions:

1. Preheat the oven to 350°F.
2. Pulse the Black & White Cookies in a food processor until they are fine crumbs. Add the melted butter and pulse until it's well combined. Press the cookie mixture firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then remove it from the oven and set it aside. Reduce the oven temperature to 300°F.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until it's light and fluffy, about 3 minutes. Add the peanut butter and vanilla extract, and mix until it's well combined.
5. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the heavy cream until it's well mixed.
6. Pour the cheesecake mixture over the crust in the springform pan.
7. Bake the cheesecake for 1 hour and 5 minutes, or until it's set around the edges, but still slightly wobbly in the center.
8. Remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes. Cover the cheesecake with plastic wrap and chill it in the refrigerator for at least 2 hours, or overnight.
9. To serve, top the cheesecake with caramel sauce.