Citrus Bliss Cheesecake

Graham Cracker Base

• 1 1/2 cups of Graham cracker crumbs
• 1/4 cup of sugar
• 1/3 cup of melted butter

Olive Oil & Lemon Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of sugar
• 4 eggs
• 1/2 cup of olive oil
• 1/4 cup of lemon juice
• 2 teaspoons of lemon zest

Peanut Butter Cup Topping

• 1 cup of heavy cream
• 1 1/2 cups of chopped peanut butter cups

Directions

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into bottom of the prepared pan and bake for 10 minutes. Allow to cool for 10 minutes.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add eggs, one at a time, beating after each addition. Mix in olive oil, lemon juice, and lemon zest until well combined.
4. Pour filling over the cooled crust. Smooth out the top with a spatula. Bake for 50-60 minutes or until edges begin to brown and the center is still slightly jiggly. Allow to cool for 20 minutes then refrigerate for at least 4 hours.
5. For the topping, heat heavy cream in a small saucepan until it begins to steam. Place chopped peanut butter cups into a heatproof bowl and pour the hot cream over it. Allow to sit for 5 minutes then whisk until smooth. Spread topping onto the chilled cheesecake.
6. Refrigerate cheesecake with topping for an additional 1-2 hours. Serve chilled.