Black & White Cheesecake with Peanut Butter Cup Topping

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Ingredients

• 18 Black & White cookies
• 4 tablespoons unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 8 Peanut Butter Cups, chopped

Instructions

1. Preheat oven to 325°F.
2. Crush the Black & White cookies in a food processor until finely ground. Add melted butter and pulse until moistened. Press mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10-12 minutes. Set aside to cool.
3. In a large bowl, beat the cream cheese and sugar on medium-high with an electric mixer until smooth and creamy, about 3 minutes. Add vanilla extract and mix until combined. Add eggs one at a time, mixing well after each addition.
4. Pour the filling onto the cooled cookie base. Bake for 55-60 minutes until the center is just set. Turn off the oven and let the cheesecake cool inside for 30 minutes. Remove from the oven and run a sharp knife around the edge of the cheesecake to loosen it from the pan. Let it cool completely at room temperature before refrigerating for at least 3 hours or overnight.
5. When ready to serve, remove the sides of the springform pan. Top with chopped Peanut Butter Cups. Slice and serve!