Rosemary & Olive Oil Cheesecake with Balsamic & Strawberry Filling and Peanut Butter Cup Topping

Ingredients:

• 8oz Rosemary & Olive Oil crackers, crushed
• 4oz unsalted butter, melted
• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup balsamic vinegar
• 2 cups fresh strawberries, diced
• 1/2 cup peanut butter cups, chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the crushed crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy.
4. Add the sugar and beat until well combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the vanilla extract. Pour the mixture over the prepared crust.
7. Bake for 45-50 minutes or until the cheesecake is set around the edges and slightly jiggly in the center.
8. Let the cheesecake cool for 10 minutes before running a knife around the edges of the pan to loosen it. Chill the cheesecake in the refrigerator for at least 2 hours.
9. In a small saucepan, heat the balsamic vinegar over medium heat. Cook for 10-15 minutes or until the vinegar becomes a thick, syrupy texture.
10. Add the diced strawberries and stir to combine. Let the mixture cool to room temperature.
11. Pour the strawberry-balsamic mixture over the chilled cheesecake, spreading it evenly.
12. Sprinkle the chopped peanut butter cups over the top of the cheesecake.
13. Refrigerate for an additional 30 minutes or until ready to serve.