Wine & Berries Cheesecake with Peanut Butter Cup Topping

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Oreo Crust Ingredients:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted

Wine & Berries Cheesecake Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup dry red wine
• 1/4 cup mixed berries (fresh or frozen), pureed

Peanut Butter Cup Topping Ingredients:

• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup heavy cream
• 1/4 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350°F.
2. In a small bowl, mix together the crushed Oreos and melted butter. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
3. In a large bowl, beat the cream cheese, sugar, and flour together until creamy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the red wine and mixed berry puree until well combined.
5. Pour the mixture over the cooled crust and bake for 35-40 minutes, or until the edges are golden and the center is set.
6. Let cool for 20 minutes, then refrigerate for at least 2 hours.
7. While the cheesecake cools, make the peanut butter cup topping. In a small saucepan, whisk together the peanut butter, powdered sugar, and heavy cream over low heat. Remove from heat and let cool.
8. Melt chocolate chips in a microwave-safe bowl for 30 second intervals, stirring between each one, until fully melted.
9. Pour the cooled peanut butter mixture over the cheesecake and spread evenly. Drizzle melted chocolate over the peanut butter layer.
10. Refrigerate for an additional 30 minutes before serving.