Creamy Blueberry Peanut Butter Cup Cheesecake

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Ingredients:

• 8 oz Graham crackers, crushed
• 1/4 cup granulated sugar
• 5 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 3 eggs
• 1 cup Blueberry pie filling
• 1/2 cup Peanut Butter Cup candy, chopped

Instructions:

1. Preheat oven to 325°F.
2. Crush the Graham crackers until they are fine. Add the sugar and melted butter and mix well. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
4. Add in the sugar, sour cream and vanilla extract. Mix until completely combined.
5. Stir in the eggs one at a time until incorporated.
6. Pour the cheesecake filling onto the crust.
7. Spoon the Blueberry pie filling on top of the cheesecake filling and swirl it with a knife.
8. Bake for 45 minutes or until the cheesecake is set but still jiggles slightly in the center.
9. Remove from the oven and allow the cheesecake to cool.
10. Spread the Peanut Butter Cup candy on top of the cooled cheesecake.
11. Refrigerate until ready to serve.