Peanut Butter Cup Cheesecake Truffle on Cornbread Base

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Cornbread Base ingredients:

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1 1/4 cups milk

Peanut Butter Cup Filling ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips, finely chopped

Cheesecake Truffle Topping ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, eggs, and milk.
4. Add wet ingredients to dry ingredients, mixing until just combined. Pour mixture into the prepared pan.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
6. Using a handheld mixer or a stand mixer fitted with a paddle attachment, beat cream cheese, peanut butter, and sugar on medium speed until smooth and creamy.
7. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract and salt.
8. Gently fold in chopped chocolate.
9. Pour mixture over the cooled cornbread base. Smooth the top with a rubber spatula.
10. Bake for 40-45 minutes or until edges are set but center is still slightly jiggly. Let cool to room temperature.
11. In a medium-sized bowl, beat cream cheese, heavy cream, powdered sugar, vanilla extract, and salt on medium-high speed for 2-3 minutes, or until light and fluffy.
12. Spoon the cheesecake truffle topping over the cooled cheesecake. Smooth with a rubber spatula.
13. Refrigerate for at least 4 hours or overnight before serving.