Peanut Butter Cup Cheesecake with Thyme & Lemon Base

Ingredients:

• 8 oz Thyme & Lemon flavored cookies, crushed
• 4 oz unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter
• 1/2 cup chocolate chips
• 1/4 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, combine the crushed Thyme & Lemon cookies and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth. Add eggs one at a time, mixing between each addition. Stir in vanilla extract.
4. Pour half of the cheesecake mixture over the crust.
5. In a small saucepan, melt peanut butter and chocolate chips over low heat. Stir in heavy cream until mixture is smooth. Pour half of the mixture over the cheesecake layer.
6. Pour remaining cheesecake mixture over the peanut butter and chocolate layer. Pour the remaining peanut butter and chocolate mixture on top of the cheesecake.
7. Bake the cheesecake in the preheated oven for 30-35 minutes or until the center is set and the edges are golden brown.
8. Allow cheesecake to cool completely. Best served chilled.

Enjoy!