Brie, Champagne & Peanut Butter Cheesecake

Brie & Cranberry Base

• 10 oz Brie Cheese
• 1 cup Cranberries
• 1 cup Graham Cracker Crumbs
• 1/2 cup Sugar
• 1/4 cup Butter, melted

Champagne & Raspberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Sugar
• 2 Eggs
• 1/2 cup Champagne
• 1/2 cup Raspberries, pureed

Peanut Butter Cup Topping

• 6 oz Semi-Sweet Chocolate Chips
• 1/2 cup Peanut Butter
• 1/4 cup Heavy Cream

Instructions

1. Preheat the oven to 350°F.
2. For the base, cut the brie cheese into small pieces and mix it with cranberries, graham cracker crumbs, sugar, and melted butter in a food processor until smooth and evenly combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10-12 minutes until lightly golden. Cool completely.
4. For the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Beat in the eggs, one at a time. Add the champagne and raspberry puree and beat until well combined.
5. Pour the filling over crust and bake for 35-40 minutes until set. Cool completely in the pan.
6. For the topping, melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Add the peanut butter and heavy cream; stir until combined.
7. Spread the chocolate-peanut butter mixture over the cheesecake and chill for 2 hours or until set.
8. Serve and enjoy!