Oreo Peanut Butter Cup Cheesecake

Ingredients:

• 20 Oreo cookies, crushed into fine crumbs
• 5 tablespoons margarine, melted
• 3 containers (8 oz each) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1/2 cup creamy peanut butter
• 1/2 cup chopped Peanut Butter Cups

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the baking.
2. In a bowl, mix together the Oreo crumbs with melted margarine until well combined. Press the mixture into the bottom of the prepared pan. Set aside.
3. Using a hand mixer or stand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese together with sugar and vanilla extract on medium speed until smooth. Add eggs one at a time, beating just until blended. Pour the cheesecake mixture onto the prepared crust.
4. Drop spoonfuls of peanut butter on top of the cheesecake batter, then swirl gently with a knife. Sprinkle chopped Peanut Butter Cups over the top.
5. Place the cheesecake in a large roasting pan and pour enough hot water into the pan to come up 1 inch. Bake for about 55-60 minutes or until the edges of the cheesecake are set but the center still jiggles when gently shaken.
6. Turn off the heat, and leave the cheesecake in the oven for another 30 minutes with the door slightly open. Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight before removing from the pan and slicing.