Cookies & Cream Peanut Butter Cup Cheesecake

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Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Cookies & Cream Filling

• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 eggs
• 1 cup crushed Oreo cookies

Peanut Butter Cup Topping

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter

Instructions

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, sugar, and melted butter together and press onto bottom and up sides of a 9-inch springform pan.
3. Bake crust for 10 minutes, then remove from oven and let cool while making filling.
4. In a large bowl, beat cream cheese, sugar, and vanilla extract until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in crushed Oreo cookies and pour mixture over crust.
7. Bake for 50 minutes or until the center is almost set. Allow to cool completely before adding the topping.
8. In a small saucepan, heat heavy cream until just simmering.
9. Add chocolate chips and peanut butter, and whisk until smooth.
10. Pour mixture over cooled cheesecake and spread it evenly with a spatula.
11. Refrigerate for at least 4 hours or overnight before serving.